Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe is on my 'canning list' for this summer. Chiles are growing as we speak :) Recipe from Gourmet August/2008 issue.

Directions

  1. You also will need 4 1/4 pint canning jars with lids.
  2. Preheat oven to 350 degrees with rack in the middle.
  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. Cool to warm, then peel cloves and transfer to a food processor.
  5. Stem chiles and add to processor along with vinegar, sugar, and salt.
  6. Pulse until finely chopped.
  7. Simmer chile mixture in a small saucepan, stirring 2 minutes.
  8. Sterilize jars and lids.
  9. Place 2 or 3 sprigs of thyme in each jar, leaving 1/4 inch of space at top.
  10. Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles.
  11. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on heated lids with screw bands.
  12. Place in canner or a pot with enough hot water to cover jars by 2 inches.
  13. Bring to a full boil, cover and boil covered for 10 minutes.
  14. Transfer to towel lined kitchen counter.
  15. Check seals once jars have cooled. If a jar didn't seal properly store in refrigerator.
  16. Shelf life approximately 6 months.