Pepper Vinegar

• 1 cup white wine vinegar
• 2 Thai, serrano, or birds-eye chiles, fresh or dried

1. With a funnel, pour the vinegar into a cruet.
2. Add the chiles and use a chopstick or the handle of a wooden spoon to submerge them, if necessary.
3. Cap the cruet and place it in the refrigerator.
4. The vinegar will be well infused in 24 hours and will keep for months in the refrigerator.

white wine vinegar, serrano

Taken from www.cookstr.com/recipes/pepper-vinegar (may not work)