Back to the relish.
Do you toast the anchos or hydrate them?
Here’s a similar relish recipe I’ve make from Pati Jinich. I put it on everything! It’s a bit oily so I drain the solids to use them and cook with the oil.
Ancho Chile Salsa Pickle
Makes 2 cups (I doubled for 2 jars)
6 – 8 Ancho chiles, rinsed, stemmed and seeded, about 3 ounces. (I did not rinse)
1/2 cup finely chopped white onion
1 clove garlic finely chopped
1/4 cup UNseasoned rice vinegar
1/4 cup white vinegar
1/2 cup vegetable oil
1 1/2 teaspoons kosher salt
2 teaspoons brown sugar or grated piloncillo. I used the piloncillo
Using a kitchen scissors or sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl.
Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well.
Transfer everything to a container with a tight fitting lid and refrigerate for at least 8 hours before using.
I tried it after about 4 hours and it was strong. I tasted it the next night and kept going back for more tastes. DELICIOUS!