Pickled-Chile Relish

Name: Pickled-Chile Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 1 head garlic; 227 grams fresh red, yellow, and/or orange hot chiles; 1 Tbsp sugar; 1 bunch thyme; 237 milliliters distilled white vinegar

Pickled-Chile Relish might be a good recipe to expand your side dish recipe box. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 0g of fat, and a total of 245 calories. This recipe serves 1. A mixture of thyme, and/or orange chiles, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Clove

Garlic

Wrap

Equipment you will use

Food Processor

Oven

Aluminum Foil

Stem chiles and add to processor along with vinegar, sugar, and 1 1/2 teaspoons salt. Pulse until finely chopped.

Ingredients you will need

Vinegar

Chili Pepper

Sugar

Salt

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

Ingredients you will need

Chili Pepper

Equipment you will use

Sauce Pan

Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 6- to 8-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove canner from heat, leaving jars in water, covered.

Ingredients you will need

Water

Heat lids in water to cover by 2 inches in a small saucepan until water registers 180°F on an instant-read or candy thermometer (do not let boil).

Ingredients you will need

Candy

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.

Ingredients you will need

Water

Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids.

Equipment you will use

Kitchen Towels

Tongs

Place 2 or 3 thyme sprigs in each jar and ladle sauce (while still hot) into jars, 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 lids with screw bands.

Ingredients you will need

Fresh Thyme

Sauce

Equipment you will use

Kitchen Towels

Spatula

Ladle

Put sealed jars in canner (on rack) or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil, covered, 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal and eventually have concave lids (you may hear a ping).

Equipment you will use

Tongs

After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.

• If you are using jars with rubber rings (still sold, but not recommended by the USDA), follow the manufacturer's instructions.• Chile relish keeps in sealed jars in a cool dark place 5 to 6 months.

Ingredients you will need

Relish

Chili Pepper