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Ingredients
  • 9 to 12 dried California Chili Peppers
  • 12 cups finely diced Roma tomatoes, skin on
  • 3 cups finely chopped red onions
  • 1 ½ cups finely chopped cilantro
  • 15 cloves of garlic, minced
  • 3 large Poblano Peppers, cored and chopped fine
  • ¾ cup red wine vinegar
  • 1 tbsp sea salt
  • ¾ tsp red pepper flakes
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