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1. Combine the chilies, onions and garlic in a small bowl.
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2. Bring the vinegar, water and salt to a boil in a small enameled, stainless-steel or glass saucepan and, stirring constantly, pour them over the chili mixture.
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3. Pour the oil over the top.
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4. Tightly covered and refrigerated, the "Saba pepper sauce" can be kept safely for about 3 to 4 weeks.
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