Ingredients
- ½ pound dried chipotle chiles, stems removed
- Water to rehydrate
- 1 quart vinegar
- 1 head garlic, peeled and crushed
- ½ cup piloncillo, or ½ cup packed brown sugar
- 1 cup roasted and peeled green chile, such as poblano or New Mexican
- 2 medium tomatoes, chopped
- 6 black peppercorns
- 3 bay leaves
- 1 teaspoon ground cumin
- Salt to taste
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