Pickled Chipotle Chiles (Chipotles En Vinagre)

• 10 morita chipotle chiles* (about 1 1/4 oz.), stems trimmed to 1/2 in.
• 1/4 cup firmly packed grated piloncillo (Mexican-style brown sugar)*
• 2 teaspoons kosher salt
• 2 garlic cloves, peeled and thinly sliced lengthwise
• 1 large sprig fresh thyme
• 1 dried bay leaf
• 1/2 teaspoon dried Mexican oregano*
• 5 black peppercorns
• 1 1/2 cups distilled white vinegar
• About 1 cup thinly sliced rings from a white onion, cut crosswise

1. Put chiles in a medium pot and add 1 1/2 qts. water. Soak 24 hours.
2. With a slotted spoon, transfer chiles to a 1-qt. glass jar. Boil liquid in pot over high heat, uncovered, until reduced to 1 cup, about 30 minutes. Add piloncillo and salt and stir to dissolve. Stir in vinegar.
3. Pour liquid over chiles. Add remaining ingredients and chill at least 2 weeks.
4. Serve chiles in a dish and the liquid separately, as a hot sauce.
5. *Find morita chipotle chiles in Mexican grocery stores. Piloncillo comes in a hard cone and is available at Mexican grocery stores and many supermarkets; grate on the fine holes of a box grater. (For granulated piloncillo, visit ranchogordo.com). Find Mexican oregano in Mexican markets and many supermarkets.
6. Make ahead: Up to 3 months, chilled.
7. Nutritional analysis is per chile, with 2 tbsp. liquid.

chiles, brown sugar, kosher salt, garlic, thyme, bay leaf, oregano, black peppercorns, white vinegar, white onion

Taken from www.myrecipes.com/recipe/pickled-chipotle-chiles (may not work)