Chipotles In Piloncillo

• 500 g dried chipotle chiles
• 3 large onions
• 1 whole head of garlic, broken up
• 6 carrots, sciced in 1/4 inch rounds
• 1 liter cider vinegar
• 1/8 teaspoon salt
• 1 tablespoon oregano
• 1 teaspoon whole cloves
• 1 piloncillo cone

1. In a large pot, bring 4 liters (1 Gallon) of water to boil. Add piloncillo; stir until dissolved. Add the rest of the ingredients; parboil just enough to slightly soften the carrots. Let cool. Check for seasonings and either can in separate small jars or one big gallon one.
2. You may need to use less water depending on the amount of veggies. The sauce becomes a dark wine color from the sugar and chilies.
3. You can also add baby potatoes, cauliflower, or zucchini--just make sure they don't over cook. You want them crisp not mushy.

onions, head of garlic, carrots, vinegar, salt, oregano, whole cloves, cone

Taken from www.food.com/recipe/chipotles-in-piloncillo-120552 (may not work)