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From America's Test Kitchen Season 13: Spicing Up the Grill
We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.
Watch the VideoServes 4
For a milder dish, use one seeded chile. If you prefer your food very hot, use up to all three chiles including their seeds and ribs. Scotch bonnet chiles can be used in place of the habaneros. Wear gloves when working with the chiles.
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