6 ea Dried chipotle or morita
-chiles, stemmed, seeded if -necessary 2 c Red wine vinegar
Combine the chiles 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. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.