*  Exported from  MasterCook  *
 
                             VOLCANIC HOT SAUCE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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