Pickled Chipotles

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

1. In a small pot combine chiles and vinegar.
2. Bring to a boil.
3. Reduce to a simmer and cook, covered, for about five minutes.
4. Set aside to cool.
5. Store in a jar in the refrigerator for up to 3 months.

morita chiles, red wine vinegar

Taken from www.foodnetwork.com/recipes/pickled-chipotles-recipe.html (may not work)