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Volcanic Hot Sauce
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 ts Molasses

1/2 ts Turmeric

1 tb Salt or to taste
  • Omschrijving recept: Sausjes; Caribisch; Jamaicaans
  • Bron: Steven Raichlen - Caribbean Pantry Cookbook

Bereiding

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.