Ingredients
- 12 scotch bonnets
- 6 garlic (cloves)
- 3/8 cup distilled vinegar (white)
- 3/8 cup lime juice
- 2 tablespoon dijon-style mustard
- 2 tablespoon olive oil
- 1 teaspoon molasses
- 1/2 teaspoon turmeric
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.