Hot Hot Vinegar

Ingredients

• 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

Instructions

1. 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.
2. Add cilantro, scallions and garlic, using a wooden spoon handle to help position the ingredients.
3. 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.
4. Cool to room temperature, cover, and store in a dark place for at least 5 days before using.
5. Sprinkle it over Drunken Beans or Quelites, or use it in salsa and hot sauces.