Salsa Vinegar

4 large red jalapeño peppers, quartered lengthwise
3 scallions with green tops, well washed
12 large sprigs fresh cilantro
2 garlic cloves, peeled and halved
3 cups good white wine vinegar

Trim tops of scallions to fit the bottle. Stuff the jalapeños, scallions, cilantro and garlic into a tall, decorative, 1-quart bottle. Fill the bottle with the vinegar to completely cover the ingredients. Seal the bottle and let it stand in a cool, dark place for at least 2 weeks before using.