Post by Sheila on Apr 23, 2008 12:01:57 GMT -5
Volcanic hot sauce Recipe
12 scotch bonnets or habanero, serrano, jalapeno
6 garlic cloves, chopped
1/3 cup lime juice, fresh
1/3 cup distilled white vinegar
2 tb dijon style mustard
2 tb olive oil
1 ts molasses
1 ts turmeric
2 tsp to taste
Directions:
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric,
and salt 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.
12 scotch bonnets or habanero, serrano, jalapeno
6 garlic cloves, chopped
1/3 cup lime juice, fresh
1/3 cup distilled white vinegar
2 tb dijon style mustard
2 tb olive oil
1 ts molasses
1 ts turmeric
2 tsp to taste
Directions:
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric,
and salt 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.