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