Volcanic Hot Sauce

• 10 medium habanero chili peppers or scotch bonnets, habanero, serrano, jalapeno
• 6 cloves garlic chopped
• 13 cup lime juice fresh
• 13 cup vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon molasses
• 1/2 teaspoon turmeric
• 1 x salt to taste

1. Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and puree until smooth.
2. Correct the seasoning, adding more salt or molasses to taste.
3. Transfer the sauce to a clean bottle.
4. You can use it right away, but the flavor will improve if you let it age for a few days.
5. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature.
6. Just give it a good shake before using.

chili peppers, garlic, lime juice fresh, vinegar, mustard, olive oil, molasses, turmeric, salt

Taken from recipeland.com/recipe/v/volcanic-hot-sauce-1125 (may not work)