1.
Place all ingredients, except
the chiles, in a medium, nonreactive
saucepan and bring to a boil over
high heat. Remove from the heat
and reserve.
2.
Soften the chiles by steaming
them over boiling water just
until they become supple and
flexible. Cut a slit the length
of the chile to within 1 inch
of each end. Using a sharp paring
knife, remove the seeds and veins
from the chiles. (Handle the
chilies carefully since each
chile will be stuffed and if
it is torn the appearance will
be spoiled.) Add the cleaned
chiles to the hot marinade and
return to a quick boil over high
heat. Press the chiles under
the liquid with a plate, cover
and refrigerate overnight. The
following day the chiles should
be fully softened and the color
will have lightened considerably.
If they are still leathery at
all, return the pot to the heat
and bring the marinade back to
the boil. Allow the chiles to
cool pressed under the surface
of the hot liquid. Once cool
the chiles are ready to use.
Note:
The pickling liquid makes a flavorful
sweet sour dressing -- don't discard
it.
