Red Devil Pepper Sauce

Ingredients

6 bonnet-type chiles
3 onions
2 allspice berries
5 ml ketchup
5 ml pickapeppa sauce
475 ml distilled vinegar

Instructions

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.