Chile Vinegar

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 cup cider vinegar
3-10 serranos chiles, slashed deeply in several places
5-10 black peppercorns
1 clove garlic, peeled and lightly crushed
1/2 tsp salt.

Instructions:

Bring the cider vinegar to a boil in a covered saucepan (not aluminum). Pour the vinegar over the serranos and add the black peppercorns, garlic and salt. Let the mixture sit for at least a week. For hotter vinegar, add more chiles. The peppers can be eaten.