Name: Pickled-Chile Relish
Cook time: 30 min
Total time: 1 day
Yield: Makes about 1 pint
Ingredients: 1 head garlic; 1/2 pound fresh red, yellow, and/or orange hot chiles; 1 cup distilled white vinegar; 1 tablespoon sugar; 1 bunch thyme; Equipment: 4 (1/4-pint) canning jars with screw bands and lids; canning tongs

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Pickled-Chile RelishRomulo Yanes

As a wake-up call to his taste buds, food editor Ian Knauer adds a dollop of this vibrant, garlicky hot sauce to his egg sandwich (it often finds its way onto his lunch and dinner plates, too). Its versatility is the key—any variety or combination of chiles will produce a different yet full-flavored, lip-tingling sauce.

Cooks' notes:

• 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.

Recipe notes

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