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1 Turn Up the Heat

Harness summer Scotch bonnets into a DIY pepper condiment

USING UP A CHILE GLUTcan be tricky. While whimsicallooking Scotch bonnets have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of them. —Kat Craddock

Caribbean-Style Scotch Bonnet Pepper Sauce

MAKES ABOUT 2 CUPS

In a blender, add 6 stemmed Scotch. Pulse to break down the ingredients slightly, then add ¼ and blend until lightly chunky. Season with . If not using immediately, refrigerate for up to 10 days, or freeze for up to 3 months.

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