Rinse rosemary sprigs; pat dry with paper towels. In a medium stainless steel or enamel saucepan combine the rosemary sprigs, hot peppers, and vinegar. Crush rosemary lightly with the back of a spoon. Bring almost to boiling. Remove from heat; cool. Pour the mixture into a clean 2-quart jar. Cover the jar tightly with a nonmetallic lid (or cover the jar with plastic wrap and then tightly seal with a metal lid). Let stand in a cool, dark place for 2 weeks.
Strain vinegar; discard rosemary and peppers. Transfer strained vinegar to decorative bottles. Store in a cool, dark place up to 6 months. Makes about 5 cups. (Nutrition facts are for 1 tablespoon vinegar.)