Name: Red Devil Pepper Sauce
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

Repentance as Jesus characterized it…involves a recognition of one’s utter sinfulness and a turning from self and sin to God (cf. 1 Thessalonians 1:9). Far from being a human work, it is the inevitable result of God’s work in a human heart. And it always represents the end of any human attempt to earn God’s favor. It is much more than a mere change of mind – it involves a complete change of heart, attitude, interest, and direction. It is a conversion in every sense of the word.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Sauces, Mexican	1	Servings

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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