Mix all ingredients in a pint jar with a tight fitting lid; allow to marinate in the refrigerator for at least one week. Will keep two months or more, covered and refrigerated.

Note: Peppers carry most of their heat in the seeds and inner membrane. You can significantly reduce the heat levels of any pepper by discarding some or all of the seeds and membranes. As always, use gloves while handling hot peppers, or be sure to wash hands thoroughly with hot water and soap after handling.