CONDIMENTS & SAUCES
Hot chili peppers (Thai Bird, Tien Tsin Chiles, or personal preference)
1 c. Distilled vinegar
1 tsp. Salt
1 tsp. Sugar
1/8 tsp. Ascorbic acid (such as Fruit Fresh)
1. Pack chili’s into glass jar or bottle.
2. Dissolve salt and sugar into the vinegar, with cream of tartar.
3. Pour vinegar mixture over chilis. Wait a week and taste. Can top up bottle with vinegar as you use it.