- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 cups
Ingredients
6 dried chipotle chilies, stemmed, seeded, if desired
2 cups red wine vinegar
Directions
- 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.
