Ingredients

• 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

Instructions

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