Pepper Vinegar

1 cup white vinegar
2 Thai, Serrano or bird's eye chilies, fresh or dried

Use a funnel to pour the vinegar in a cruet. Add the chilies and use a chopstick or the handle of a wooden spoon to submerge them, if necessary. Cap the cruet and place it in the refrigerator. The vinegar will be well-infused in 24 hours and will keep for months in the refrigerator.

Makes 1 cup.

— Adapted from "The Lee Bros. Southern Cookbook," by Matt and Ted Lee (W.W. Norton, 2006).

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