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Ingredients
  • 12 oz Fresno Peppers (or Cayenne, or other)
  • ¼ cup Carrot shredded
  • 6 Cloves of Garlic
  • 1 Roasted Red Pepper chopped
  • 1 cup White Vinegar
  • ¼ cup Apple Cider Vinegar
  • ½ cup Water
  • 2 ½ tsp Smoked Sea Salt
  • 4 5oz Glass Hot Sauce Bottles
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