Pepper Vinegar

• 1 cup white wine vinegar
• 2 Thai chiles (may also use serano or bird's-eye)

1. With a funnel, pou the vinegar into a cruet.
2. Add the chiles and make sure they are submerged in the vinegar.
3. Cap the cruet and place in the refrigerator.
4. Vinegar will be nicely infused within 24 hours and will keep for months.

white wine vinegar, chiles

Taken from www.food.com/recipe/pepper-vinegar-377454 (may not work)