Cut red and green chile peppers in half crosswise; place in a hot sterilized jar.
Place vinegar in a medium saucepan; bring to a boil. Pour over peppers in jar. Cover with a metal lid, and screw band tight. Refrigerate 2 weeks.
Pour vinegar into a decorative bottle; add chile peppers. Seal with a cork or other airtight lid.
Oxmoor House Homestyle Recipes