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READY IN:
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. The recipe calls for 2 - 6 chili peppers depending on the heat of the pepper and your taste.
  2. Stem the peppers and coarsely chop (include the seeds).
  3. Place peppers, salt, olive oil and vinegar in a 1 pint jar with tight fitting lid.
  4. Cover, shake well and refrigerate.

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