Caramelized Chipotles

This recipe was passed down to our host sister's husband's sister when she was studying with nuns in rural Oaxaca. It is BY FAR the best condiment we've ever tried, and one of the most special recipes we have on this blog. We tried them for the first time in Christmas 2017 when Julio's sister came to visit and made them for us, and we've been talking about them ever since! Finally she came back a year later and taught us how to make them! Especially if you like heat, you will LOVE these.

Ingredients:

-1/2kg of dried chipotles

-1kg onion, thinly sliced

-1kg carrots, finely diced

-1kg potatoes, finely diced

-3 heads of garlic, all cloves peeled

-2 liters white vinegar

-1.5kg piloncillo (unrefined whole cane sugar)

-a few sprigs of thyme

-3 bay leaves

-3 TBS salt

-oil, for cooking

Directions:

1. Boil the chipotles with 2 tablespoons of salt until the skin is soft, 20-30 minutes

2. In a large, deep frying pan, cook the onions and garlic with 2 TBS of oil until the onions are translucent

3. Add the vinegar and bring to a boil

4. Add the piloncillo and allow it to dissolve

5. Add the carrots and cook for 10 minutes. Add 1TBS of salt.

6. Add the potatoes and cook until soft

7. Add the softened chipotles and herbs and cook for another 20 minutes.

Serve on top of everything (but especially beans) and enjoy!