RED DEVIL PEPPER SAUCE
6 scotch bonnet-type chiles
3 medium-size onions, diced
2 allspice berries, crushed
1 teaspoon ketchup
1 teaspoon Pickapeppa Sauce
2 cups distilled vinegar
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 ketchup, Pickapeppa Sauce, and distilled vinegar 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, or whatever.
Makes 2 cups.
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