Chiles Anchos en Escabeche

Chiles Anchos en Escabeche
Chiles Anchos en Escabeche
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). See the recipe for Chiles Anchos en Escabeche »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.

Chiles Anchos en Escabeche
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).
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

Instructions

  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.