Chiles Anchos en Escabeche | Saveur

Name: Chiles Anchos en Escabeche | Saveur
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

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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).

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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. <a href="http://www.mexgrocer.com/9696.html#">piloncillo</a> or dark brown sugar
1 tsp. kosher salt
10 whole black peppercorns
1 bay leaf
1 sprig marjoram
1 sprig thyme