9 chiles de ?bol
7 cascabel chiles
1/2 bunch fresh cilantro leaves
2 fresh scallions
3 garlic cloves, halved
3 3/4 cups cider vinegar

In a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place the chiles in a quart bottle or jar. Add cilantro, scallions and garlic, using a wooden spoon handle to help position the ingredients.

In a saucepan, bring the vinegar to a boil, and pour as much of it over the chiles, vegetables and herbs as will fit in the bottle or jar. Cool to room temperature, cover, and store in a dark place for at least 5 days before using.

Sprinkle it over Drunken Beans or quelites, or use it in salsa and hot sauces.