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"