Pepper Sauce

  • 1/2 cup white vinegar
  • 6 asllspice berries crushed
  • 2 dozen fresh hot red peppers, seeded and stems removed
  • 1/4 teaspoon annatto, crushed
  • 1/2 teaspoon salt
  • 2 mediums-size onions, finely chopped
  • 2 large tomatoes, finely crushed
  • 2 garlic cloves, crushed

    Bring the vinegar and allspice berries to a boil in a saucepan. Combine the peppers, annatto, salt, onions, tomatoes, and garlic in an electic blender or food processor and puree. Pour in the vinegar and liquefy. Cool, pour into a 16 ounce bottle, and refrigerate.

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