Chiles de Arbol and Cider Vinegar Puree

1 cup chiles de ?rbol, stemmed
1 1/2 cups cider vinegar
2 tablespoons minced onion
1 tablespoon minced garlic

For a milder pur?e, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in food processor. Put them in a bowl and pour vinegar over. Cover and refrigerate overnight.

Add onion and garlic to the chiles an either cover the bowl with plastic an microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat; cover, and simmer for 3 minutes. Let cool slightly, then pur?e in a blender until very smooth. Let cool.

Store in an airtight container for up to 1 month.