Cooking Recipe Red Devil Pepper Sauce
Recipe 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
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.