Infused HOT PEPPER VINEGAR
7-10 hot chili peppers
3/4 cup vinegar (see note below about different types of vinegar)
1/4 tsp. Kosher or sea salt
This recipe is for 1 pint-sized jar. You can increase it for larger (or more) jars.
Sterilize your jar by washing in super-hot water (or put it through the dishwasher).
Then, pack the jar tightly with the peppers.
Combine the vinegar and salt in a saucepan and bring to a boil. ~OR~ put the vinegar & salt into a microwave-proof bowl and heat for about 2 minutes (until it starts to bubble). Remove from heat and pour over the peppers in the jar (leaving about 1/2" at the top). Cover at once with a metal lid (or cork it shut) and refrigerate at least an hour before using.
These keep up to a year in the refrigerator.