8 to 10 sm. fresh hot green or red peppers
3 c. white vinegar

Remove stems from peppers. Coarsely chop with seeds; place in clean dry quart jar. Bring vinegar to boiling in saucepan. Pour over peppers. Cool. Cover tightly. Store at room temperature at least 2 weeks or as long as 3 months. Shake occasionally; taste for flavor after 2 weeks.

When desired flavor is reached, strain vinegar into clean dry bottle or bottles, pressing on pulp to extract all juices. Seal.