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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 lb. medium tomatoes (such as roma, rinsed)
- 2 bell peppers (any color, seeded and chopped into large pieces)
- 2 jalapeños (or 5 tiny hot peppers, no need to remove seeds)
- 1 garlic (large or 2 medium, heads, 16-20 cloves, peeled)
- 1/2 cup dill (fresh or frozen)
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 2 1/2 Tbsp. salt (not iodized)
- 4 1/2 lb. Roma tomatoes (medium, rinsed)
- 2 bell peppers (any color, seeded, chopped into large pieces)
- 2 jalapeños (or 5 tiny hot peppers with seeds)
- 1 garlic
- 20 cloves
- 1 bunch dill (1/2 cup chopped fresh or frozen)
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 2 1/2 Tbsp. salt (such as sea salt, not iodized, 50 grams)
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