Pickled Chile Relish
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
4 1/4 pints
ingredients
directions
- You also will need 4 1/4 pint canning jars with lids.
- Preheat oven to 350 degrees with rack in the middle.
- Cut off and discard top of garlic head to expose cloves, then wrap in foil and bake until very tender, about 45 minutes.
- Cool to warm, then peel cloves and transfer to a food processor.
- Stem chiles and add to processor along with vinegar, sugar, and salt.
- Pulse until finely chopped.
- Simmer chile mixture in a small saucepan, stirring 2 minutes.
- Sterilize jars and lids.
- Place 2 or 3 sprigs of thyme in each jar, leaving 1/4 inch of space at top.
- Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles.
- Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on heated lids with screw bands.
- Place in canner or a pot with enough hot water to cover jars by 2 inches.
- Bring to a full boil, cover and boil covered for 10 minutes.
- Transfer to towel lined kitchen counter.
- Check seals once jars have cooled. If a jar didn't seal properly store in refrigerator.
- Shelf life approximately 6 months.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0