Red Devil Pepper Sauce
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 3 md Onions, diced
- Mince
- 1 ts Pickapeppa Sauce
- 2 c Distilled vinegar
- 1 ts Ketchup
- 2 Allspice berries, crushed
- 6 ts Bonnet-type chiles
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Mixing bowl
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Food processor
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Chef's knife
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Cutting board
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Wooden spoon