In a small nonreactive saucepan (I used Visions by Corningware), boil the chiles and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a sterlizied knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator after opening.

I got this recipe from Red Hot Peppers by Jean Andrews. Simple to do. Smells up the kitchen with the hot vinegar. My DS had to run upstairs to get away from the fumes. It was really smelly but it looks like the real thing once it is done.

From: Jean Andrews
Posted By: RisaG (radiorlg@yahoo.com), Via: Chile Head Mailing List
Post Date: Sat Aug 25, 2001