With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table.
Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles. Let cool completely. Cover, and refrigerate at least 3 days or up to 1 month.
We stored these spicy, tangy chiles in large 4 1/2-cup and tall, slender 3 1/2-cup containers. Try slices in salads or soups.