Title: Red Devil Pepper Sauce
Categories: Sauce Mexican
Yield: 1 Servings
| 6 | ts | Bonnet-type chiles |
| 3 | md | Onions, diced |
| 2 | | Allspice berries, crushed |
| 1 | ts | Ketchup |
| 1 | ts | Pickapeppa Sauce |
| 2 | c | Distilled vinegar |
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.