We used sweet mini bell peppers and jalapeños, but any variety like serranos, Fresno, Thai, or poblano peppers will also work well.
Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.
Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN