Pickled Chipotles

Ingredients:

6 dried chipotle or morita chiles, stemmed, seeded if desired
2 cups red wine vinegar

Instructions:

In a small pot combine the chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

Recipe from Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.