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Volcanic Hot Sauce

110-12 scotch bonnets or habanero, serrano, jalapeno
6eachgarlic cloves, chopped
1/3cuplime juice, fresh
1/3cupdistilled white vinegar
2tablespoondijon style mustard
2tablespoonolive oil
1salt, 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.

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