| 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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