Serves: Makes 1 (375-milliliter) bottle
- About 24 small fresh red or green chiles, or a mix
- 1 large clove garlic, halved
- White wine vinegar
- Leave the stems on the chiles, but cut a long slit in each chile. Pack the chiles and garlic in a clean 375- milliliter wine bottle. Use as many of the chiles as will fit comfortably.
- Fill the bottle with the vinegar. Top with a cork-ended pour spout (available at hardware stores). Keep in a cool place. Taste occasionally to determine when the chiles have infused the vinegar sufficiently; it will probably take about 2 weeks. The vinegar will keep indefinitely.