Red devil pepper sauce

1 servings

Ingredients

Quantity Ingredient
6 teaspoons Bonnet-type chiles
3 mediums Onions, diced
2 Allspice berries, crushed
1 teaspoon Ketchup
1 teaspoon Pickapeppa Sauce
2 cups Distilled vinegar

Directions

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.

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