Chiles Anchos en Escabeche | Saveur
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).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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