Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ts Bonnet-type chiles 1 ts Ketchup
3 md Onions, diced 1 ts Pickapeppa Sauce
2 Allspice berries, crushed 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.

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