350 g (12 oz ) red and green chillies
1 litre (1¾ pints) white wine vinegar
2 or 3 garlic cloves
Place the chillies and the vinegar in a pan and boil for 1 minute. Slice the garlic thinly and place in clean, sterilized jars and pour in the vinegar and chillies. Store the vinegar for 2 - 4 weeks before using, shaking the bottle occasionally. Store in a cool dark place. When you have used some, just top up with vinegar.