These are simple to make and taste great on nachos or any dish that needs a piquant finishing touch.
Dried morita chili peppers pack a lot of heat. We found them at Todito Grocery in Adams Morgan (202-986-5680). If you can't locate them, use dried ancho chili peppers instead.
Make Ahead: The peppers can be drained and refrigerated in an airtight container for up to 2 weeks.
Yield: Makes about 3/4 cup
- 2 cups apple cider vinegar
- 2 3/4 cups sugar
- 3 ounces dried morita chili peppers, stemmed, seeded and cut into thin 1-inch strips (see headnote; may substitute dried ancho chili peppers)
Combine the vinegar and sugar in a small saucepan. Bring to a boil over high heat, stirring until the sugar has dissolved. Remove from the heat.
Add the strips of chili pepper, making sure they are submerged. Let sit for at least 1 hour or until the chili peppers have softened. Drain and use right away, or cover and refrigerate.
From David Suarez, chef and culinary director at Rosa Mexicano.
Tested by Bonnie S. Benwick.
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