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VOLCANIC HOT SAUCE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 t Molasses
1/2 ts Turmeric
1 tb 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"
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