DO NOT TRIFLE WITH THAT WHICH SHOULD NOT BE TRIFLED WITH.
VOLCANIC HOT SAUCE
Serving Size : 2
Preparation Time :0:00
10-12 scotch bonnets or Habanero, serrano, jalapeno
6 cloves Garlic, peeled and chopped
1/3 cup Fresh lime juice
1/3 cup Distilled white vinegar
2 tbs Dijon style mustard
2 tbs Olive oil
1 tsp Mole asses
1/2 tsp Turmeric
1 tbs 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"