Ingredients

2 tablespoons granulated sugar

3 3/4 cups water

1 tablespoon plus 1 1/4 teaspoons salt

1 medium carrot, cut into 1/8-inch dice

6 tablespoons olive oil

1/2 teaspoon ground allspice

3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled

3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled

2 Turkish bay leaves or 1 California

1/2 cup cider vinegar

2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar

4 teaspoons finely chopped garlic (3 to 4 cloves)

1 medium red onion, halved lengthwise, then thinly sliced crosswise

2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)

Description

Dried Chipotle Chiles Become Smoky-hot Packages For A Filling Made From Subtly Sweet Ripe Plantains. Don'erestimate The Heat Of Dried Chiles—it's...

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