Cut a few small slits in 2 jalapeño 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 salads, or when making salsa.Servings: