Serves:

Ingredients:

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

Method:

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.