2 to 4 dried New Mexico red chilies (or cayenne)
2 fresh habanero chilies
2 to 4 Thai chilies (or serranos or jalapenos)
2 to 4 medium garlic cloves, peeled
2 cups distilled or white wine vinegar
2 sprigs fresh rosemary or thyme
30 chiltepin chilies (or your choice of small pepper)
1 cup dry sherry
Place peppers in a pretty glass container and pour in warm sherry. Seal and allow to stand in a cool place for several days before using.
To roast the dried chilies, preheat the oven to 250 degrees and dry-roast them just until you smell them, about 3 minutes. Reconstitute by submerging them in a pot of hot water and soaking until soft, about 20 minutes.
Clean and soften the fresh peppers and garlic in a pot of boiling water for 3 minutes. Heat the vinegar in a nonreactive saucepan to
just below the boiling point.
Divide the peppers and garlic between the two bottles and fill with vinegar. Add a sprig of fresh rosemary or thyme to each and seal. Let bottles sit in a dark place for 2 weeks, turning occasionally.