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serves 2 cups,
1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
3 cloves garlic
2 tablespoons garlic powder, plus more as needed
2 tablespoons granulated sugar, plus more as needed
1 tablespoon kosher salt, plus more as needed
1 tablespoon light brown sugar
1/2 cup distilled white vinegar, plus more as needed
Water, as needed
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1st Keep
 tihleigh
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