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Volcanic Hot Sauce


1 10-12 scotch bonnets or -
1 habanero; serrano, jalapeno
6 centiliters garlic; peeled and chopped
1/3 cup fresh lime juice
1/3 cup distilled white vinegar
2 tablespoons Dijon style mustard
2 tablespoons olive oil
1 teaspoon molasses
1/2 teaspoon turmeric
1 tablespoon 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" Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 2 servings

Preparation Time: 0:00

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