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Volcanic Hot Sauce Recipe

Ingredients
1		10-12 scotch bonnets or habanero, serrano, jalapeno
6	each	garlic cloves, chopped
1/3	cup	lime juice, fresh
1/3	cup	distilled white vinegar
2	tablespoon	dijon style mustard
2	tablespoon	olive oil
1	teaspoon	molasses
1/2	teaspoon	turmeric
1		salt, to taste
Directions:
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.

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