Steps
- Stem and roughly chop 6 medium jalapeño chilies and 6 medium habanero chilies, keeping the seeds. Put in a clean wide-mouth jar with a capacity of about 1 liter.
- Add 2 cups of distilled white vinegar, ½ teaspoon of coarse kosher salt, 3 smashed garlic cloves, and 10 whole black peppercorns. Stir until the salt dissolves.
- Cover and leave at room temperature for 3 days to infuse. Transfer to clean narrow-necked bottles and refrigerate.