¾ cup White Vinegar
¾ cup Water
3 tablespoons Cayenne Pepper
½ teaspoon Kosher Salt
12 Jalapeño, quartered
3 Yellow Onions, sliced
In a heavy saucepan, place all of the ingredients, bring to a boil.
Reduce the heat to a simmer, and simmer for about 30 minutes.
Cool the vinegar, and strain.
Store in the fridge, for up to 6 months.
Use in salad dressings.
Yields about 1 ½ cups