Name: Volcanic Hot Sauce
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains	Jamaican	Condiment, Jamaican, Caribbean	2	Cups

INGREDIENTS

		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

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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