How Caribbean pepper sauce gets its fire ...Middle East

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How Caribbean pepper sauce gets its fire
By Korsha Wilson, The New York Times As a child, cookbook author Lesley Enston learned maybe the most important lesson about pepper sauce from her uncle Richard in Trinidad and Tobago: Be very careful when handling Scotch bonnet chiles. “I will always remember coming back to the house in Princes Town and finding him on the couch with his hands up in the air covered in Vaseline,” she writes in her book, “Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients and Over 100 Recipes” (Ten Speed Press) released last month. Asked what had happened, he shrugged. He said he’d just finished making a batch of his famous sauce, and the Scotch bonnets’ intense heat had burned his hand

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