Pickled Chipotles / Chipotle Vinegar

Recipe Ingredients

6		Dried chipotle chilies - stemmed, and seeded, if desired
2 cups	474ml	Red wine vinegar

Recipe Instructions

Combine the chilies and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook covered 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.

This recipe yields 6 pickled chiles and 2 cups of chipotle vinegar.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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