12 large Tabasco chiles, stemmed
1 clove garlic, peeled
1/2 cup herbed chili vinegar
1/2 teaspoon salt
1/2 teaspoon granulated sugar
In a small, nonreactive saucepan, boil the chilies and garlic in the vinegar until tender. Place in a blender with the salt and sugar and pure. 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 sterilized 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 once opened.
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Makes about 1 cup.
