Hot Pepper Vinegar

1 cup + 2 tbl. water
6 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 jalapeno peppers, quartered

In a 2-quart saucepan combine the water, vinegar and seasonings; bring to a boil over high heat.

Add the jalapenos and remove from heat.

Cool and refrigerate, covered, overnight. Strain before using.

Makes 1 1/2 cups

Source of Recipe: Chef Paul Prudhomme's Louisiana Kitchen