Title: Pickled Chipotles
Categories: Latino Vegetable Blank
Yield: 2 Cups

6		Dried chipotle or morita chiles, stemmed, seeded if necessar
2	c	Red wine vinegar

Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool.

Store in a jar in the refrigerator up to 3 months.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.

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