Servings: 2 cups
6 ounces red or green hot peppers (cayenne, serrano, etc.)
1 1/2 cup white distilled vinegar
1/4 teaspoon salt
1 pinch cayenne
In a sterilized jar, pack peppers. In a small bowl stir together remaining ingredients until salt is dissolved and pour over peppers.
Seal jar with lid. Let stand at room temperature for at least 3 weeks and up to 6 months.
Submitted by: pete on May 19, 2010