Infused Hot Pepper Vinegar, Tucson's El Charro

1. 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. 2

   Stem and chop the peppers into medium coarse pieces.

3. 3

   Place the peppers in a clean, heatproof quart jar with a tight fitting lid.

4. 4

   Heat the vinegar to simmering and pour over the peppers.

5. 5

   Allow this to cool, then put the lid on and tighten fully.

6. 6

   Allow this to stand for two weeks in a dark, cool place, shaking the jar occasionally.

7. 7

   After two weeks, strain the mixture through a fine sieve.

8. 8

   Bottle up in a clean, dry bottle and cap tightly.

9. 9

   Add a whole red pepper to the bottle for extra flavor and for appearance, if desired.

* Per serving · 4 servings · Values may vary.