1. Soaking the chiles.
Place the chiles in a medium-size (2-3 quart) saucepan, cover with water and bring to a full rolling boil. Drain off allt he water, cover with warm tap water, lay a small plate on top of the chiles to keep them submerged and let stand 10 minutes. Drain, cover once again with warm water, lay plate on top and let stand for 10 minutes more. Drain off most of the liquid, then transfer to a jar (preferably one with a noncorrosive lid) large enough to comfortably hold all the chiles (large mason jar)

2. Pickling the chiles.
In the saucepan, combine all the remaining ingredients with 1 1/4 cups of water. Bring to a gentle simmer and stir until the sugar is completely dissolved. Pour the hot liquid over the chiles and stir to mix the garli and herbs down into the chiles as best you can. The chiles should be completely submerged, if there's not quite enough liquid to cover them, add equal parts cider vinegar and water. Taste the liquid for salt (it should be a little salty), cover and refrigerate a day or more before serving.

*Note: Piloncillo is a unrefined sugar that can be found in most latin markets. It has a cone shape and comes in 1 ounce and 4 ounce sizes.

From: Rick Bayless's Mexican Kitchen
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Post Date: 6/25/99