Jalapeno Garlic Vinegar

2 jalapeno peppers, slit
2 cloves garlic, split and peeled
1 pint wine or apple cider vinegar
1 pint jar, sterilized

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.