Ingredients Jump to Instructions ↓

  1. 6 ts Bonnet-type chiles

  2. 3 md Onions, diced

  3. 2 Allspice berries, crushed

  4. 1 ts Ketchup

  5. 1 ts Pickapeppa Sauce

  6. 2 c Distilled vinegar

Instructions Jump to Ingredients ↑

  1. Makes 2 cups.

  2. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine.

  3. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally.

  4. Allow to cool and place the pepper sauce in a bottle.

  5. It will keep for several months in the refrigerator.

  6. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil.


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