Jalapeno Vinegar - cooking recipe

Ingredients

7 large jalapenos
1 garlic clove, peeled
20 green peppercorns or 20 red peppercorns
1 pinch salt
1 1/2 cups white vinegar

Preparation

Make a one inch slice from the bottom up, into each jalapeno and place into a one pint jar with the garlic, peppercorns and the salt.
Bring the vinegar to a boil and pour into the jar, covering the peppers. Alow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 8 months.