Red Devil Pepper Sauce Recipe

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.