10-12 scotch bonnets or habanero, serrano, jalapeno
garlic cloves, chopped
lime juice, fresh
distilled white vinegar
dijon style mustard
salt, 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.