Categories: Sauces, Mexican 
      Yield: 1 servings 
  
      6 ts Bonnet-type chiles                  1 ts Ketchup 
      3 md Onions, diced                       1 ts Pickapeppa Sauce 
      2    Allspice berries, crushed           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.