Instructions: Cut a few small slits in 2 jalapeno peppers, and place in a sterilized pint jar with 2 cloves split peeled garlic. Heat wine or apple cider vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding peppers and garlic.

Pour vinegar into a clean sterilized jar. Seal tightly. Use in dressing for taco, tomato and onion or avocado salads, or when making salsa.

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