Volcanic hot sauce
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10-12 scotch bonnets or | ||
| Habanero, serrano, jalapeno | ||
| 6 | cloves | Garlic, peeled and chopped |
| ⅓ | cup | Fresh lime juice |
| ⅓ | cup | Distilled white vinegar |
| 2 | tablespoons | Dijon style mustard |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Molasses |
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Salt or 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.
From Steven Raichlen's "The Caribbean Pantry Cookbook"