Mexican Dried Chili Pickle Recipe. A Totally Different Mexican Dried Chile Table Sauce
Get Authentic Mexican Chiles
Sometimes it's the little dishes that make the meal. Those little bowls of condiment, pickles and sauce for individual seasoning…
And especially so for an informal Mexican meal – the absence of bowls of salsa, guacamole, chili relishes and sour cream would be a sort of tragedy!
Here's a quick (for lack of a better word I'll call it a pickle) pickle of dried chili that I think is a very unique and delightful addition to your repertoire of salsas and condiments for the Mexican table.
The original inspiration for this adapted recipe comes from Diana Kennedy
What makes this pickle so interesting is both the taste, which is complex and full of all those almost wine-like flavors of dried chili's, but also the texture, which is chewy and crunchy and…fairly unique!
Dried Chili Pickle Relish
- A good handful of dried chili peppers; anchos are great, but passilla or mulata will also work, as would any larger dried and not too spicy pepper (Great for homemade dried garden jalapenos!) Make sure to clean them off well.
- 1 large white onion, sliced into wedges
- 2 cloves of garlic, peeled and sliced
- ¼ cup dried raisins or cranberries (optional)
- 1/3 of a cup of white vinegar
- 1/3 of a cup of vegetable oil
- Salt as needed
- Slice the chilis into narrow strips with a very sharp knife – or alternatively use kitchen scissors to cut them.
- Mix all the ingredients together in a non reactive bowl, season as needed with salt and let sit in the fridge overnight.
- Serve as a table garnish. This goes very well with pretty much any Mexican meal you can think of – but is particularly well matched to grilled meats.
This sauce will last for ages in the fridge.
It only takes 2 minutes to put this together and it really is something a little different – a pleasant surprise for your jaded know-it-all Mexican food lover!
More ancho chile recipes
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