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Ingredients
US|METRIC
10 SERVINGS
- 8 jalapenos (– 10, chopped or sliced, I left the seeds in, but if you want this condiment less spicy, take them out!)
- 1/2 cauliflower (large, cut into florets, I didn’t use this.)
- 2 carrots (diced or sliced, I used 4 since I didn’t use cauliflower)
- 2 celery stalks (diced, I used 4 since I didn’t use cauliflower)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 banana peppers (sweet, diced, I didn’t use these, but I did add 2 more jalapenos)
- 1 sweet onion (large, diced)
- 1/2 cup kosher salt
- 4 garlic (minced cloves of)
- 2 1/2 tsp. dried oregano
- 1 tsp. red pepper flakes (or to taste)
- 1/2 tsp. celery seeds
- fresh ground black pepper (to taste)
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
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