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2 cups
chiles, plus pickling liquidEasy
By Scott Conant
Published 2021
In addition to making them for the pesto, I also use these chiles in the Chicken Cutlet Sandwich, the Tuna Crudo, on top of guacamole, or as an accompaniment to fried chicken—they’re a great addition to any dish that needs a hit of acid.
Place the chiles and their seeds in a large airtight container with a tight-fitting lid. In a saucepan, combine