Pickled Morita/Chipotle Colorado Chiles

Moritas en Escabeche
Servings: 11/2 cups


  • 2ounces piloncillo (unrefined sugar) OR a generous ¼ cup dark brown sugar
  • 1/3cup vinegar (a fruit one like apple cider vinegar is typical in Mexico), plus more if needed
  • 2ounces (18 to 20 pieces) dried morita/chipotle colorado chiles, stemmed
  • 3 garlic cloves, peeled and halved
  • Salt


In a small saucepan, combine the piloncillo (or brown sugar), vinegar and 1/3 cup water.  Bring to a gentle simmer and stir until the piloncillo dissolves. Add the chiles, garlic and ½ teaspoon salt, then simmer for a couple of minutes.  Remove from the heat and cool, weighting the chiles to ensure even hydration.  (If there isn’t enough liquid to cover the chiles, add a little additional vinegar and water in equal portions.) After a couple of hours, the chiles are ready to use.  They will keep for months refrigerated in a sealed container.

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