Extra Hot Hot Sauce

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10-12 scotch bonnet or habanero peppers

6 cloves garlic

1/3 cup fresh lime juice

1/3 cup white vinegar

2 Tbsps. Dijon style mustard

2 Tbsps. olive oil

1 tsp. molasses

1/2 tsp. tumeric

1 Tbsp salt or to taste.

 

Combine all ingredients in a blender and puree until smooth. Correct

the seasoning adding more salt or molasses to taste.

 

Transfer to a sterilized bottle. You can use right away but the flavor

will improve if you let it age a bit. This sauce will keep almost

indefinitely, refrigerated or at room temperature. Just give it a good

shake before using.

 

Note: For a milder sauce you could use jalapeno peppers.