Pepper Vinegar

• 6 ounces fresh red or green hot chiles such as cayenne, serrano, or Thai
• 1 1/2 cups distilled white vinegar
• 1/4 teaspoon salt
• a pinch ground cayenne

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

fresh red, white vinegar, salt, ground cayenne

Taken from www.epicurious.com/recipes/food/views/pepper-vinegar-100573 (may not work)