Chilito can also be used as a relish for cold meats or in sandwiches.
Makes 4 cups
2 pasilla de Oaxaca or 6 chipotle mora chiles
3 fresh jalapeno chiles
1 large carrot
3 cups finely shredded cabbage
3 garlic cloves, thinly sliced
1/4 medium white onion, thinly sliced
2 teaspoons Mexican oregano
1/3 cup pineapple vinegar or mild vinegar
salt to taste
Slit the pasilla chiles open and remove the seeds and veins. Douse quickly in hot water, wipe dry and clean. Tear them into several pieces. Slice the jalapenos crosswise without removing the seeds. Shave the carrot into think, broad ribbons with a potato peeler. Mix all of the ingredients together. The vinegar should just moisten, not drown, the ingredients. Set aside to season for about 1 hour.
Store leftovers in a sealed container in the refrigerator.