Jalapeno Vinegar

7 large jalapeno pepper
1 clove garlic, peeled
15 to 20 red or green peppercorns
1 pinch salt
1 1/2 cups white vinegar

Make a one inch slice from the bottom up, into each jalapeno pepper and place them 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. Allow 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.

For a more ornamental presentation, use red and yellow jalapenos, serranos, and small anaheims.