Hot Pepper Sauce

Fill your glass jar with red and green Thai chile peppers, stemmed, filling to 1-2 inches from top of jar. Bring 1 cup white wine vinegar or cider vinegar, 1 teaspoon salt and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved. Remove from heat, and let stand for about 5 minutes.

Pour hot mixture over peppers in jar. Cover and chill 3 weeks, this allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes. Store in refrigerator for 6 months or more.