1 teaspoon red wine vinegar 1 tablespoon black peppercorns, coarse crushed 4 jalapeno peppers, quartered 2 cloves garlic, lightly crushed 1 wine bottle and cork
In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place.