Chiles de Arbol and Cider Vinegar Puree 1 cup chiles de árbol, stemmed 1 1/2 cups cider vinegar 2 tablespoons minced onion 1 tablespoon minced garlic For a milder purée, 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 purée in a blender until very smooth. Let cool. Store in an airtight container for up to 1 month.