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Volcanic Hot Sauce
| Ingredients | |||
| 1 | 10-12 scotch bonnets or habanero, serrano, jalapeno | ||
| 6 | each | garlic cloves, chopped | |
| 1/3 | cup | lime juice, fresh | |
| 1/3 | cup | distilled white vinegar | |
| 2 | tablespoon | dijon style mustard | |
| 2 | tablespoon | olive oil | |
| 1 | teaspoon | molasses | |
| 1/2 | teaspoon | turmeric | |
| 1 | salt, 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. | |||
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