Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    scotch bonnets or - -- ¥(10 to 12)
   1                    habanero -- serrano, jalapeno
   6      centiliters   garlic -- peeled and 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

Preparation:

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 Raichlen's "The Caribbean Pantry Cookbook