Red Devil Pepper Sauce
Serves:
Ingredients:
6
ts
Bonnet-type chiles
3
md
Onions, diced
2
Allspice berries, crushed
1
ts
Ketchup
1
ts
Pickapeppa Sauce
2
c
Distilled vinegar
Method:
Makes 2 cups.
Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine.
In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally.
Allow to cool and place the pepper sauce in a bottle.
It will keep for several months in the refrigerator.
Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil.