Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Combine the chilies and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook covered 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.

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