Instructions: (Also available in original Spanish; direct requests to me at English language.)

Procedure:
Rinse chiles. Simmer em, low heat, in just enough water to cover them, for about 15 minutes. Drain em.

Add remaining ingredients: slices of onion, garlic, a few cloves, a few peppercorns, the bay leaf or two, salt to taste, and a "pinch" of piloncillo for a slight sweetening effect.

Fill pot with enough VINEGAR and low-boil until other ingredients reach your desired level of done-ness, tenderness, etc.

Before transferring into the pickling-jar-of-your-choice, add a bit of cooking oil. ("Bit" was my translation of the Spanish "chorro" which can mean "splash" or "squirt" or "dollop" if you will.)

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