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A condiment I learned about while traveling in the south. Available in many restaurants, as a condiment on the tables of diners. Then, returning home, I found a similar brand in grocery stores. I began looking for hot peppers at area farm-stands. At one, a box of tiny hot peppers was $20. I couldn't understand the Spanish descriptions, except they were hot. Back at home, I had recently emptied some red wine vinegar bottles. This year I went shopping for food safe bottles. Washed them. Then sterilized them by adding small amounts of boiling water, until full. Drained and ready for use. I have had a plastic funnel for over ten years. It has yellowed with age. It's time to upgrade to a newer one. For our family cooks, I gifted a bottle of this batch. I also recommended using some in a bbq recipe or a stew.

Ingredients

Serrano peppers, 20 to 30

White vinegar. 2 cups

Two bottles with lids

Preparation

Wearing lined, kitchen rubber gloves, prepare the hot peppers. Cut off some of the stem. Make five small cuts in each pepper. Push them into the sterilized bottles. Bring the vinegar to boiling. Remove from the heat. Use a funnel and gradually fill the bottles. Using wood chopstick, push the peppers down, so the bubbles rise. Place the lids on. Allow to sit in a cool location for 1 day or 1 week, before using.

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