Made with dried smoked chili peppers and sautéed garlic, this pickle is the perfect accompaniment to roasted or baked pork.
material: Makes 1 3/4 cups
- 3 tablespoons rapeseed or canola oil
- 10 ancho chiles (seeded and chopped)
- 10 garlic cloves (chopped)
- 1 small white onion (chopped)
- 1 cup apple cider vinegar
- 2 tbsp.piloncillo or brown sugar
- 1 teaspoon salt
- 10 whole black peppercorns
- 1 bay leaf
- 1 sprig of marjoram
- 1 sprig of thyme
Preparation:
Heat 1 tablespoon canola oil in a medium skillet. Toast the ancho chiles for 3-4 minutes.
Transfer to a sterile 460 g or 16 oz glass jar.
Add 2 more tablespoons of oil to the skillet and sauté the garlic and onion until softened, 4 to 6 minutes.
Stir in the vinegar, then also add the piloncillo or brown sugar, salt, pepper, bay leaf, marjoram, and thyme.
Cook for 2 minutes, then stir in the reserved chili. Let cool.
Cover and refrigerate for 1 week before eating.
