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2 cups ground red-ripe mangoes
2 cups red hot peppers and green mangoes
6 1/2 cups sugar
1 1/2 cups vinegar
1 box Sure-Jell pectin (regular)

(Wear gloves when handling hot peppers - keep hands away from eyes!)

In a medium saucepan, combine first 4 ingredients (including the pepper seeds).

Bring to a full rolling boil for 2 minutes, then reduce heat to low and simmer for 20 minutes.

Return to a full rolling boil (high heat) and then stir in Sure-Jell.

Cook for 8 minutes. Pour into hot 1/2 pint canning jars leaving 1/4-inch headspace.

Process in a boiling water bath for 10 minutes. Store on shelf for up to 1 year.

This condiment is FIRE hot - use sparingly! For a less fiery version, use Ancho peppers instead; seeds may also be left out to reduce heat.

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