Red Devil Pepper Sauce

6 ts Bonnet-type chiles

3 md Onions, diced

2 Allspice berries, crushed

1 ts Ketchup

1 ts Pickapeppa Sauce

2 c Distilled vinegar

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.