This is a dish influenced by Oaxacan regional cuisine. The chilies are marinated in a flavorful vinegary sauce known as escabeche. These chilies are delicious as a snack or as an accompaniment to your favorite Mexican dish.
Although the vinegar does in part neutralize the heat of the chilies, this dish is still very spicy so tread carefully.
Makes a 1 quart jar
4
oz chipotle chilies1
large onion, quartered4
whole cloves of garlic4
fresh sprigs of thyme4
fresh bay leaves4
fresh sprigs of marjoram4
whole cloves1
tsp black pepper3-4
cups rice vinegar- salt to taste
Wash and poke the chilies with a sharp knife. To a large bowl, add the chilies, onion, garlic, thyme, bay leaves, marjoram, cloves, pepper, and salt. With your hands, toss to mix the ingredients up a bit.
Transfer the mixture to a 1 quart jar with a wide mouth. Pour enough vinegar over the chilies until they are completely submerged. Cover the jar with a clean cloth and let it pickle for two to four days. The cloth will allow the mixture to breathe - which is good. When everything is marinated, serve or refrigerate for up to one week.