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Ingredients
  • 5 cups diced, cored peeled tomatoes (about 11 medium)
  • 2 ½ cups diced seeded green bell peppers (about 3)
  • 2 ½ cups diced white onion (1 to 2 large)
  • 1 ¼ cups diced seeded jalapenos (about 3)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • ½ tablespoon salt (I use kosher or sea salt)
  • ¾ cup apple cider vinegar
  • ½ teaspoon hot pepper sauce (optional for added heat)
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