Recipe of Volcanic Hot Sauce - Food Recipes

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Title: VOLCANIC HOT SAUCE
Categories : Condiment, Jamaican, Caribbean, Sauces
Serving size: 2 Cups 10-12 scotch bonnets or 2 tb Dijon style mustard Habanero, serrano, jalapeno 2 tb Olive oil 6 cl Garlic, peeled and chopped 1 ts Molasses 1/3 c Fresh lime juice 1/2 ts Turmeric 1/3 c Distilled white vinegar 1 tb Salt or to taste 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"