Pepper vinegar is a snappy condiment for barbecue and barbecue-related foods. What couldn’t you dress up with a bottle of vinegar flavored with hot chiles?
It’s easy to make your own. Use a sterilized narrow-necked bottle; fill with any combination of small chiles (birds eye, tabasco, and cayenne are common). Heat white or cider vinegar and pour over the peppers. Close tightly and let sit in a cool place for a couple of weeks before using. Just replenish the vinegar in the bottle as you use it up. If you want to increase the heat, make slits in the chiles before you put them in the bottle, or follow Hungry Celeste“s recipe, and puree 2 T kosher salt and a small handful of chiles, and put the puree in the bottle with the whole peppers and vinegar.
Vinegar is a preservative, so you needn’t worry about the peppers going bad.