- 1 bunch thyme
- 1 cup distilled white vinegar
- ½ pound fresh red, yellow, and/or orange hot chiles
- 4 1/4-pint canning jars with screw bands and lids
- canning tongs
- 1 head garlic
- 1 tablespoon sugar
Preheat oven to 350°F with rack in middle. Cut off and discard top of garlic head to expose cloves, then wrap head 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...