Pickled Chili Peppers 0.750
Smackdown IV Feb 3, 2010

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.

Servings: 0.75

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)

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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.

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Recipe Source

From David Suarez, chef and culinary director at Rosa Mexicano.

Tested by Bonnie S. Benwick.

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