Ingredients
48 fresh golden or red cayenne chiles (about 3 1/2 inches long each), stemmed and halved
8 garlic cloves, peeled
2 teaspoons sugar
4 teaspoons coarse salt
8 cups distilled white vinegar
Preparation
Put all of the ingredients into a nonreactive medium pot. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until garlic and chiles are tender, about 20 minutes.
Let cool slightly. Transfer to a blender, and puree. Pour through a fine sieve into a small bowl; discard solids. Let cool completely. Divide among small bottles or pour into an airtight container. Store in the refrigerator up to 3 months.
