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.