Chile Pepper Vinegar

Adds bite to any poultry or meat marinade calling for vinegar. Very popular in Thai, Chinese, and Indian recipes. This will keep up to four months when properly stored.

Ingredients:

14 serrano or jalapeno chiles, deveined and seeded, chopped
1 tablespoon peppercorns
8 cups cider vinegar
1/4 cup sugar

Directions

Combine all the ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. 

Remove from the heat and cool to room temperature. 

Pour the mixture into a sterile l-gallon jug. Cover and allow to stand two weeks in a cool dark place. 

Strain through cheesecloth into sterilized bottles. Store in a cool dark place. 

Yield:

4 pints