| 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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