Chiles Anchos en Escabeche

Name: Chiles Anchos en Escabeche
Total time: PT0D0H0M
Yield: makes 1 3/4 Cup
Ingredients: 3 tbsp. canola oil; 10 ancho chiles, seeded and roughly chopped; 10 cloves garlic, minced; 1 small white onion, minced; 1 cup cider vinegar; 2 tbsp. piloncillo or dark brown sugar; 1 tsp. kosher salt; 10 whole black peppercorns; 1 bay leaf; 1 sprig marjoram; 1 sprig thyme

Serves
makes 1 3/4 Cup

ANDRE BARANOWSKI

Smoky, dried chiles and sautéed garlic star in this dish, an aromatic pickle to pair with roast pork, adapted from a recipe in Diana Kennedy's The Art of Mexican Cooking (Bantam Books, 1989). This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

Ingredients

3 tbsp. canola oil
10 ancho chiles, seeded and roughly chopped
10 cloves garlic, minced
1 small white onion, minced
1 cup cider vinegar
2 tbsp. piloncillo or dark brown sugar
1 tsp. kosher salt
10 whole black peppercorns
1 bay leaf
1 sprig marjoram
1 sprig thyme

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Instructions

Step 1

Heat 1 tbsp. canola oil in a 12" skillet over medium. Cook ancho chiles until toasted, 3–4 minutes; transfer to a sterilized 16-oz. glass jar. Add 2 more tbsp. oil to skillet; cook garlic and onion until soft, 4–6 minutes. Stir in vinegar, piloncillo or brown sugar, salt, peppercorns, bay leaf, marjoram, and thyme. Cook 2 minutes, then stir into reserved chiles and let cool. Cover and chill 1 week before serving.