MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Condiment, Jamaican, Caribbean, Sauces
       Yield: 2 Cups
            10-12 scotch bonnets or             2 tb Dijon style mustard
            Habanero, serrano, jalapeno         2 tb Olive oil
       6 cl Garlic, peeled and chopped          1 ts Molasses
     1/3 c  Fresh lime juice                  1/2 ts Turmeric
     1/3 c  Distilled white vinegar             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”