Title: Volcanic Hot Sauce
Categories: Condiment Jamaican Caribbean Sauce
Yield: 2 Cups

		10-12 scotch bonnets or
		Habanero, serrano, jalapeno
6	cl	Garlic, peeled and chopped
1/3	c	Fresh lime juice
1/3	c	Distilled white vinegar
2	tb	Dijon style mustard
2	tb	Olive oil
1	ts	Molasses
1/2	ts	Turmeric
1	tb	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" By Ignacio Perez V. on Auguday,, st 07, 1997

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