Hot Pepper Vinegar

1 1/2 cups

1 cup plus 2 tablespoons water
6 tablespoons white vinegar
1/4 teaspoon red pepper (preferably cayenne)
1/8 teaspoon salt
4 jalapeno peppers, quartered

In a 2-quart saucepan combine the water, vinegar and seasonings; bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate, covered, overnight. Strain before using.