Scotch Bonnet Caribbean

Scotch Bonnet · 100k–350k SHU · fruity, floral, warm-spiced

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5¾ oz (165 g) scotch bonnets
3 cups pineapple
9 garlic cloves
1½ tsp allspice
1½ cups vinegar
3 limes
salt

Gloves on, window open. Blend the scotch bonnets with the pineapple, garlic, allspice, vinegar, lime, and salt.
Simmer briefly, then blend smooth again.
Fruity, floral, warm-spiced — jerk everything. Keeps and cans.

Steps — tap one to keep your place

1. Gloves on, window open. Blend the scotch bonnets with the pineapple, garlic, allspice, vinegar, lime, and salt.

2. Simmer briefly, then blend smooth again.

3. Fruity, floral, warm-spiced — jerk everything. Keeps and cans.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.