Why didn’t I think of these? I’ve long been in love with pickled (fresh) jalapeños, and I’ve certainly spent enough time hydrating dried chile peppers. This recipe, from chef David Suarez of Rosa Mexicano restaurant in Washington, D.C., combines both ideas in one. They’re simple to make and last for up to 2 weeks in the refrigerator. You’ll want to pull them out for anything that needs a sharp and spicy touch: tacos and nachos, of course, but also on Three-Pepper Pizza with Goat Cheese (page 118). Ancho chiles are easy to find, but if you have access to a wider selection of chile peppers, try this recipe with moritas, which have a unique fruity complexity.
After draining the anchos for use or storage, save the pickling liquid and splash it on salads with an equal amount of extra-virgin olive oil.
Recipe information
Yield
makes about 3/4 cup
Ingredients
Preparation
Step 1
Combine the vinegar and sugar in a small saucepan. Bring to a boil over high heat, stirring until the sugar has dissolved. Remove from the heat.
Step 2
Add the ancho strips, making sure they are submerged. Let them sit for at least 1 hour, or until the anchos have softened. Drain them and use right away, or cover and refrigerate.
