Volcanic hot sauce
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Volcanic hot sauce
  Jamaican    Caribbean    Sauces    Condiments  
Last updated 6/12/2012 1:28:40 AM. Recipe ID 64125. Report a problem with this recipe.
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      Title: Volcanic hot sauce
 Categories: Condiment, Jamaican, Caribbean
      Yield: 2 Cups
 
           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
 
  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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Recipe ID 64125 (Apr 03, 2005)

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