Volcanic hot sauce

2 Cups

Ingredients

Quantity Ingredient
10-12 scotch bonnets or
Habanero, serrano, jalapeno
6 cloves Garlic, peeled and chopped
⅓ cup Fresh lime juice
⅓ cup Distilled white vinegar
2 tablespoons Dijon style mustard
2 tablespoons Olive oil
1 teaspoon Molasses
½ teaspoon Turmeric
1 tablespoon Salt or to taste

Directions

Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and puree until smooth.

Correct the seasoning, adding more salt or molasses to taste.

Transfer the sauce to a clean bottle. You can use it right away, but the flavor will improve if you let it age for a few days. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.

From Steven Raichlen's "The Caribbean Pantry Cookbook"

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