Step 1: In a bowl add the brine and then submerge the chiles. Cover with plastic wrap and refrigerate for 24 hours or up to one week. The brine gets spicier the longe it sits.
Step 2: To serve: pour 1 ounce of the spiced brine into each of 8 shot glasses and then top each with 1/2 ounce of vodka.
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