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Chile Petin, also known as chile pequin or hot chile peppers, are commonly grown in Texas. Don't be fooled by the berries' diminutive size; they are about 7 to 8 times as hot as jalapenos peppers. The chile petin is used as an ingredient in making hot pickles or sauces. They are also used to flavor vinegars.
Put on clean rubber gloves before handling the chile petins. Remove any stems from the chilies and put them into the colander. Wash cold water to remove dirt from the chilies.
Lay a dish towel on the counter. Spread a length of plastic wrap on top of the plastic wrap and put the washed chile petins on it. Fold one side of the plastic wrap on top of the chilies and fold the towel over on top of the plastic wrap. With a pestle or hammer, pound the chilies several times to break them up. Alternately, instead of crushing the chilies, you can prick a hole in each chile petin with an ice pick or toothpick.
Put either ¼ teaspoon crushed chilies or 2 to 4 pricked whole chilies into the bottom of the canning jar. As an additional taste, peel 2 to 4 cloves of garlic and cut them in half to add to the chilies. You can also peel 2 to 4 pearl onions or shallots and add them.
Sprinkle 1 teaspoon canning salt over the chilies and garlic or onions. Pour 1 pint of white vinegar into a sauce pan and bring it to a boil. Pour the hot vinegar into the canning jar , filling it to the rim.
Put the lid on the canning jar. Fold a clean dish towel and place it over the top of the canning jar, to protect your hands while tightening the lid. Tighten the lid and set the jar aside until it has cooled.
Store the jar in the refrigerator for several weeks before using the vinegar. This vinegar is good for one year.