Volcanic Hot Sauce
10-12 scotch bonnets or Habanero, serrano, jalapeno
6 cl Garlic, peeled and chopped
1/3 cup Fresh lime juice
1/3 cup Distilled white vinegar
2 tbl Dijon style mustard
2 tbl Olive oil
1 tsp Molasses
1/2 tsp Turmeric
1 tbl 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. Keep refrigerated. Give it a good shake before using.
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