Volcanic Hot Sauce Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
10: -12 scotch bonnets or,
Habanero, serrano, jalapeno
6 centiliter: Garlic, peeled and chopped
1/3 cup: Fresh lime juice,
1/3 cup: Distilled white vinegar,
2 tbsp: Dijon style mustard,
2 tbsp: Olive oil,
1 tsp: Molasses,
1/2 tsp: Turmeric,
1 tbsp: Salt or to taste,
Directions:
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 Raichlens "The Caribbean Pantry Cookbook"
Source from luhu.jp
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 Raichlens "The Caribbean Pantry Cookbook"
Source from luhu.jp