INGREDIENTS:
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1 dried hot chile, split open with scissors, seeds and stem removed
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2 large red bell peppers (4 cups), chopped
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4 jalapeño peppers (1 cup, preferably red), chopped
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3/4 cup distilled white vinegar, divided
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2/3 cup sugar
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2 tsp. kosher salt
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1 box (1 3/4 oz.) fruit pectin
