| 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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