VOLCANIC HOT SAUCE RECIPE

VOLCANIC HOT SAUCE RECIPE

10-12 scotch bonnets or habanero, serrano, jalapeno peppers
6 garlic cloves, chopped
1/3 c. lime juice, fresh
1/3 c. distilled white vinegar
2 T. Dijon style mustard
2 T. olive oil
1 T. molasses
1/2 t. turmeric
Salt, to taste

Combine peppers, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and salt in blender and puree until smooth. Correct the seasoning, adding more salt or molasses to taste. Transfer 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.