Volcanic Hot Sauce

Ingredients

12 scotch bonnets
6 garlic
80 ml lime juice
80 ml distilled vinegar
30 ml dijon-style mustard
30 ml olive oil
5 ml molasses
1 gr turmeric

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.