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Makes about 4 cups
Ingredients
2 pounds ripe Fresno chiles, stemmed and sliced into rings
1 cup distilled vinegar
1/3 cup granulated sugar
8 cloves garlic, roughly chopped
1 teaspoon salt
Directions
Combine all ingredients in nonreactive (glass or enamel-coated) 4-quart pot. Stir well, and cover. Cook over low heat for about 1 hour, until the chiles are very tender. Transfer to a blender, and blend 1 minute. Cool and refrigerate until ready to use.
