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