What you need:
- Jar, whatever size you want, I used a half gallon jar since I planned on making a lot (next time it will be a gallon). You might want to start with a pint jar.
- Peeled garlic cloves. Note, if you use a metal utensil to help you peel them, they will turn blue during the vinegar phase of this recipe, it's ok, still edible!
- Dried chili peppers, half serrano and half chili de arbol or dried cayenne (note, I could not find serranos so I used equal portions of dried new mexico chilies, chili de arbol and dried 'asian hot pepper' (according to the package), omitted the habanero)
- 2 habaneros
- White vinegar
- Pickling salt
Once the chilies have rehydrated fairly decent, pour it all into a blender or food processor and puree away! Just don't lean too close and inhale the fumes. If you want it thinner, add more vinegar.
If you've made a small batch pour it back into the jar and just refrigerate it, otherwise pour it into a stock pot and boil for 5 minutes. Again, avoid inhaling the fumes if you can. Ladle into jars with about 1/2 inch head space and process in boiling water bath for 10 minutes.
Of course, my jar was actually a half gallon so I got 4 pints: