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4 hot red or orange chili peppers, such as habañero 2 red bell peppers ( 3/4 pound), roughly chopped 5 garlic cloves, roughly chopped 3/4 cup distilled white vinegar 1/2 teaspoon kosher salt. 1.

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Add all the remaining sauce ingredients to the pan along with 250ml/9fl oz water and gently simmer until the sauce reduces slightly. Take off the heat and allow to cool.