Pickled Chile Relish

1. 1

   You also will need 4 1/4 pint canning jars with lids.

2. 2

   Preheat oven to 350 degrees with rack in the middle.

3. 3

   Cut off and discard top of garlic head to expose cloves, then wrap in foil and bake until very tender, about 45 minutes.

4. 4

   Cool to warm, then peel cloves and transfer to a food processor.

5. 5

   Stem chiles and add to processor along with vinegar, sugar, and salt.

6. 6

   Pulse until finely chopped.

7. 7

   Simmer chile mixture in a small saucepan, stirring 2 minutes.

8. 8

   Sterilize jars and lids.

9. 9

   Place 2 or 3 sprigs of thyme in each jar, leaving 1/4 inch of space at top.

10. 10

    Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles.

11. 11

    Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on heated lids with screw bands.

12. 12

    Place in canner or a pot with enough hot water to cover jars by 2 inches.

13. 13

    Bring to a full boil, cover and boil covered for 10 minutes.

14. 14

    Transfer to towel lined kitchen counter.

15. 15

    Check seals once jars have cooled.

16. 16

    If a jar didn't seal properly store in refrigerator.

17. 17

    Shelf life approximately 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.