- 1 cup white wine vinegar
- 2 Thai, serrano, or birds-eye chiles, fresh or dried
- With a funnel, pour the vinegar into a cruet. Add the chiles and use a chopstick or the handle of a wooden spoon to submerge them, if necessary.
- Cap the cruet and place it in the refrigerator. The vinegar will be well infused in 24 hours and will keep for months in the refrigerator.