Infused Hot Pepper Vinegar, Tucson's El Charro

• 12 fresh green chili peppers, green, yellow, red
• 1 ounce dried red peppers or 1 ounce dried pequin red pepper
• 3 cups distilled white vinegar

1. Wearing gloves, rinse and dry the green chile peppers (it doesn't matter if the chiles are a color other than green - they can be yellow or red forms of a variety) .
2. Stem and chop the peppers into medium coarse pieces.
3. Place the peppers in a clean, heatproof quart jar with a tight fitting lid.
4. Heat the vinegar to simmering and pour over the peppers.
5. Allow this to cool, then put the lid on and tighten fully.
6. Allow this to stand for two weeks in a dark, cool place, shaking the jar occasionally.
7. After two weeks, strain the mixture through a fine sieve.
8. Bottle up in a clean, dry bottle and cap tightly.
9. Add a whole red pepper to the bottle for extra flavor and for appearance, if desired.

green chili peppers, red peppers, distilled white vinegar

Taken from www.food.com/recipe/infused-hot-pepper-vinegar-tucsons-el-charro-231206 (may not work)