Pickled Anchos with Chili - Mexican Recipe

Pickled Anchos with Chili – Mexican Recipe

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


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.

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