Hot Chili Vinegar - cooking recipe

Ingredients

20 fresh hot red chili peppers
1/2 tablespoon coarsely crushed mustard seeds
2 1/2 cups cider vinegar
3 dried hot red chili peppers

Preparation

Halve and deseed the chilies.
Slice into sixths.
(note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
Bring to a rolling boil.
Cover and remove from heat.
Cool.
Pour into a sterilized jar and store in a cool dark place for 6 weeks.
Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.