Salsa de Chile Ancho en Escabeche

Name: Salsa de Chile Ancho en Escabeche
Yield: Makes 2 cups (480 ml)
Cuisine: Mexican
Ingredients: 1 teaspoon sea salt; 3 bay leaves; 1 cup (125 g) finely sliced white onion; 1 large head garlic (12 cloves), peeled; 14 ancho chiles (8½ ounces/250 g), stems and seeds removed; ½ cup (60 ml) grapeseed oil; 2 cups (480 ml) pineapple vinegar (can substitute apple cider vinegar); ¼ cup (35 g) grated piloncillo; 1 large head garlic (12 cloves), peeled; 2 cups (480 ml) pineapple vinegar (can substitute apple cider vinegar); 3 sprigs marjoram; 3 sprigs thyme; 10 black peppercorns; 5 whole allspice berries

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

If you love salsa macha (Mexico’s famous nut-and-oil-based salsa), you will love this oil-and-vinegar-based salsa. It is great on cheese in a quesadilla or seafood.

Ingredients

14 ancho chiles (8½ ounces/250 g), stems and seeds removed
½

Americas
Mexico
Starter
Gluten-free
Vegan
Central America

Method

Cut each chile into 4 long strips.

Heat the oil in a wide pan over medium-low heat. Add the chile strips, one by one, pressing them down with a flat spatula, until they change color, about 30 to 45 seconds each. Be careful not to burn them. Remove the chiles from the pan and set them aside on a plate lined with paper towels.

In the same pan, cook the onion and garlic until the o