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.