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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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