Look for ancho chiles that are raisin-like and pliable in texture. I used to make a variation of this for this Rick Bayless soup, and now make it with a range of chiles, and in larger quantities.
12 medium dried ancho, guajillo, or pasilla chiles, stemmed & seeded (you can also do a blend of 2 or 3 of the chiles, if you like)
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/3 cup water
1 teaspoon dried Mexican oregano
3/4 teaspoon fine-grain sea salt, plus more to taste
Cut the chiles into confetti-shaped flecks using scissors or a sharp knife. Heat the oil in a small saucepan over medium heat. Add the chiles and stir for a minute, until fragrant, then remove from the heat. Add the vinegar, the water, oregano, and salt. Set aside and let stand for at least 1/2 hour, stirring occasionally. Taste, and adjust with more salt if needed. You can also adjust with a bit more vinegar if you like more bite, or more olive oil to round out the flavors a bit. I often top off the chile relish with a splash of olive oil to extend the amount.
Makes about 1 1/2 cups.
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