Volcanic hot sauce

    
1x10-12 scotch bonnets or habanero, serrano, jalapeno
6eagarlic cloves, chopped
1/3clime juice, fresh
1/3cdistilled white vinegar
2tbdijon style mustard
2tbolive oil
1tsmolasses
1/2tsturmeric
1xsalt, 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.