I have a fairly simple hot pepper vinegar recipe - it's simple in that it can be put together in minutes - but it needs to sit for 2 weeks. The flavor will depend on how hot your peppers are. a little bit goes a long way and I like it for salsas, some soups (black bean particularly), salads and even in stir-fry.
4-6 fresh hot peppers of your choice.
8-10 sprigs of fresh chive (optional)
1-2 cups of vinegar.
Rinse and dry the peppers and chives (if use) and place in a sterile glass jar, add vinegar to cover and seal tightly. Keep in a cool, dark place for 2 weeks, shaking at least once a day. Strain it and transfer to another sterilized glass container and seal tightly. It's best if used within 2 months.
Thanks. I'll give it a try. We have put up bread and butter pickles and dill pickles but never tried peppers.