Hot Hot Vinegar
9 chiles de arbol
7 cascabel chiles
1/2 bunch fresh cilantro leaves
2 fresh scallions
3 garlic cloves, halved
3 3/4 cups cider vinegar
In a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place the chiles in a quart bottle or jar.
Add cilantro, scallions and garlic, using a wooden spoon handle to help position the ingredients.
In a saucepan, bring the vinegar to a boil, and pour as much of it over the chiles, vegetables and herbs as will fit in the bottle or jar.
Cool to room temperature, cover, and store in a dark place for at least 5 days before using.
Sprinkle it over Drunken Beans or Quelites, or use it in salsa and hot sauces.
Southwestern Condiment Recipes