PEPPER VINEGAR

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Reference:

Gourmet, January 1999

Prep:

Active time: 15 min Start to finish: 25 min

Servings:

Makes about 1 1/2 cups vinegar.

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Submitted by:

Foodie

Ingredients

ounces fresh red or green hot chiles such as cayenne, serrano, or Thai

1/2 cups distilled white vinegar

1/4

tsp salt

a pinch ground cayenne

Directions

In a sterilized 1-pint Mason-type jar (sterilizing procedure) pack chiles. In a small bowl stir together remaining ingredients until salt is dissolved and pour over chiles. Seal jar with lid. Let pepper vinegar stand at cool room temperature at least 3 weeks and up to 6 months.

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