Volcanic Hot Saucebbq list, other sauces 1 10-12 scotch bonnets or - 1 habanero; serrano, jalapeno 6 centiliters garlic; peeled and chopped 1/3 cup fresh lime juice 1/3 cup distilled white vinegar 2 tablespoons Dijon style mustard 2 tablespoons olive oil 1 teaspoon molasses 1/2 teaspoon turmeric 1 tablespoon 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" Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
