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Ingredients
US|METRIC
4 SERVINGS
- 15 whole chile peppers (small, split lengthwise, cayenne or jalepeño work best, but any mild small pepper will work)
- 1 1/4 cups vinegar (light, white wine and apple cider work best)
- 1/4 cup sugar
- 2 Tbsp. salt
- 1 Tbsp. whole black peppercorns (crushed)
- 5 cloves garlic (smashed)
- 1/2 cup water
- 2 lb. chile peppers (stems removed, preferably a mix from your garden of cayenne, bird, and serrano, but any blend you like will do)
- 2 qt. red wine vinegar
- 1/4 cup sugar
- 1/2 cup garlic (fresh, minced)
- 2 Tbsp. salt
- 4 Tbsp. garlic powder
- 4 Tbsp. onion powder
- 4 Tbsp. paprika
- 2 Tbsp. black pepper
- 1 Tbsp. chile powder (cayenne)
- 1/2 cup water
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