Anonymous Tue May 23 19:38:21 2006

4 ounces chipotle chilies -- (moras), about 60

3 ancho chilies -- remove seeds, veins

1-1/2 cups water

4 cloves garlic -- roughly chopped

2 sprigs fresh marjoram -- OR

1/8 teaspoon dried marjoram

2 sprigs fresh thyme -- OR

1/8 teaspoon dried thyme

1 pinch cumin seeds -- crushed

1 bay leaf -- torn to small pieces

2 tablespoon olive oil

3/4 cup mild vinegar (pineapple in Mexico)

OR half rice and half wine vinegar

3/4 cup strong vinegar

2 ounces dark brown sugar - firmly packed -- about 1/3 cup

1 tablespoon sea salt

Preface: From The Journey North - Torreon to Chihuahua This part of Chihuahua is quite an

important chile-growing area as well, and while the greatest part of the crop is dried, fresh

chilies are also used: \