Pickled Chipotles

Two ingredients. That’s it. Dried chipotle peppers simmered in red wine vinegar until they soften and soak up all that sharp acidity. What you get is a jar of smoky, tangy peppers that keep in the fridge for up to three months and make just about everything better.

The red wine vinegar does double duty here: it pickles the chipotles while adding a fruity depth you won’t get from plain white vinegar. As the peppers cool in the liquid, they plump up and mellow just enough to be versatile without losing their signature heat.

Keep a jar in the fridge and reach for them whenever a dish needs a hit of smoke and acid. Chop them into salsas, toss them on tacos, or blend them into a vinaigrette.

Chef Tips

• Stem the chipotles but leave them whole. They’ll soften during the simmer and hold their shape better for slicing later.
• Make sure the peppers stay submerged in vinegar during storage. Exposed peppers can dry out and lose flavor.
• The pickling liquid itself is liquid gold. Use it as a smoky vinegar splash in soups, marinades, or bean dishes.

Variations

• Garlic-infused: Add 4 smashed garlic cloves and a bay leaf to the pot before simmering.
• Sweet heat: Stir in 2 tablespoons of honey or piloncillo after removing from heat for a sweet-smoky balance.
• Morita swap: Use morita peppers (smaller, fruitier chipotles) for a slightly milder, more complex flavor.