2 to 3 inches long
dried orange peel
dried wormwood leaf
or gentian root
Heat a pot of water to 140 degrees Fahrenheit.
Cut the stems off the ancho peppers, then slice the chilies open lengthwise. Remove the seeds from the interior, then roughly chop the anchos.
Place all ingredients in a one quart mason jar, then seal the jar airtight.
Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours.
Place the mason jar in the hot water. Leave it there for 3 hours.
Fill a large mixing bowl with water and ice, leaving some room (about 3/4 filled).
Remove the mason jar from the hot water and place in the ice water. Allow the mason jar to cool for 20 minutes.
Remove the jar from the ice water and unseal. Strain the liquid through a cheese cloth into a clean jar or another sealable container, then seal. Store in a shaded area at room temperature.