Pickled Anchos Recipe-June 2024-www.zdask.com

　　Why didn’t I think of these? I’ve long been in love with pickled (fresh) jalapeños, and I’ve certainly spent enough time hydrating dried chile peppers. This recipe, from chef David Suarez of Rosa Mexicano restaurant in Washington, D.C., combines both ideas in one. They’re simple to make and last for up to 2 weeks in the refrigerator. You’ll want to pull them out for anything that needs a sharp and spicy touch: tacos and nachos, of course, but also on Three-Pepper Pizza with Goat Cheese (page 118). Ancho chiles are easy to find, but if you have access to a wider selection of chile peppers, try this recipe with moritas, which have a unique fruity complexity.

Ingredients

makes about 3/4 cup

　　2 cups apple cider vinegar

　　2 3/4 cups sugar

　　3 ounces dried ancho chiles, stemmed, seeded, and cut or torn into 1-inch strips

Step 1

Combine the vinegar and sugar in a small saucepan. Bring to a boil over high heat, stirring until the sugar has dissolved. Remove from the heat.

Step 2

Add the ancho strips, making sure they are submerged. Let them sit for at least 1 hour, or until the anchos have softened. Drain them and use right away, or cover and refrigerate.

　　Cooks' Note

　　After draining the anchos for use or storage, save the pickling liquid and splash it on salads with an equal amount of extra-virgin olive oil.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.