Red Devil Pepper Sauce
Yield
1 servingPrep
30 minCook
15 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | teaspoons |
hot chili peppers
bonnet-type |
|
| 3 | medium |
onions
diced |
|
| 2 | Allspice |
berries
crushed |
*
|
| 1 | teaspoon |
ketchup
|
|
| 1 | teaspoon |
pickapeppa sauce
|
* |
| 2 | cups |
vinegar
distilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
hot chili peppers
bonnet-type |
|
| 3 | medium |
onions
diced |
|
| 2 | Allspice |
berries
crushed |
*
|
| 5 | ml |
ketchup
|
|
| 5 | ml |
pickapeppa sauce
|
* |
| 473 | ml |
vinegar
distilled |
|
Directions
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, etc.
