1 1/2 cups (about 7) ancho chiles, stemmed
1 1/2 cups cider vinegar
2 tablespoons minced onion
1 tablespoon minced garlic

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.

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.

Let cool slightly, then purée in a blender until very smooth. Let cool.

Store in an airtight container for up to 1 month.

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