Cascabel Purée

Ingredients

• 30 cascabel chiles, stemmed
• 1 1/3 cups cider vinegar
• 2 tablespoons mined onion
• 1 tablespoon minced garlic

Instructions

1. For a milder purée, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in a food processor. Put them in a bowl and pour the vinegar over. Cover and refrigerate overnight.
2. Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium high heat, cover, and simmer for 3 minutes.
3. Let cool slightly, then purée in a blender until very smooth. Let cool.
4. Store in an airtight container for up to 1 month.