Categories: Chiles, Salsa

Ingredients

• 6 dried chipotle or morita chiles, stemmed, seeded if desired
• 2 cups red wine vinegar

Directions

1. Combine the chiles 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.

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