Volcanic Hot Sauce


Submitted By: Donnie E. Stanfill

Ingredients

  • 10 to 12 habanero peppers, stemmed
  • 6 cloves garlic, peeled and coarsely 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

    • Instructions


    Combine the peppers, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and salt in a blender. Puree until smooth.

    Transfer sauce to a clean bottle. Flavor will improve after a few days aging. Shake before using. No need to refrigerate as it will keep almost indefinitely at room temperature.

    Yield: 2 cups.

    Warning: This is probably the hottest sauce you have ever tasted. Use very sparingly.

    For a taste that’s not so fiery, substitute your favorite pepper.