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4 cups water
1 tablespoon plus 1/2 teaspoon salt, divided
½ cup chopped carrot
¼ cup diced onion
3 cloves garlic
3 habanero peppers, seeded and diced
1 red Fresno chile pepper, seeded and diced
1 tablespoon tomato paste
1¼ teaspoons sugar
½ cup distilled white vinegar
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1st Keep
 DAPHNE
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