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"