Pickled Chipotles/Chipotle Vinegar
- 6 dried chipotle chilies, stemmed, seeded, if desired
- 2 cups red wine vinegar
Combine the chilies 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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