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45 minutes
Prep: 30 minutes
Cook: 15 minutes
56 calories per serving view nutrition facts
1 serving
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| 6 | teaspoons | chilies | bonnet-type |
| 3 | medium | onions | diced |
| 2 | Allspice | berries | crushed |
| 1 | teaspoon | ketchup | |
| 1 | teaspoon | pickapeppa sauce | |
| 2 | cups | vinegar | distilled |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 6% |
| Sugars 4.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 1% | Vitamin C | 20% | |
| Calcium | 3% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or...
My kids helped me make this and enjoyed eating somey=thing they helped with. My daughter added a touch of honey to the top and was delighted with her own little touch
