We use cookies to ensure that we give you the best experience on our website. Click continue if you're happy to receive all cookies on coffeeandvanilla.com website.

Continue

Caribbean Scotch Bonnet Peppers

Posted on: 3rd Mar 2012

Caribbean West Indian hot red peppers

Scotch Bonnet Peppers (Capsicum chinense) are quite small but extremely hot similar to the habanero / habañero and close relative of rocoto / rocotillo chilli peppers. They are named for their resemblance to Scotch bonnets / Scottish hats.

They can vary in colours as they are ripening turning from green through yellow, orange to red but their strength remains the same regardless the colour. Their size may vary from 2,5 cm (1 inch) to 5 cm (2 inches).

Scotch Bonnet Peppers are also called Goat Peppers, Boabs Bonnet, Scotty Bons, Bonney Peppers or simply Caribbean Red Peppers or West Indian Hot Peppers.

In the Caribbean islands such as Dominica, Jamaica, Trinidad, Grenada, Grand Caymans, in Haiti, Guyana, Surinam, Maldives Islands and West Africa fresh Scotch Bonnet Peppers are often appear in the recipes. They are used as well to make hot sauces that are great in cooking dishes such as Chicken Pelau or to spice up any other meal.

They have sweet scent and very distinct flavour which give Caribbean dishes such as Jamaican Jerk Chicken their unique taste.

From my experience Scotch Bonnet Peppers comparing to other hot peppers have much more clear, sharp and painful type of heat.

TIPS

  • You can reduce heart from Scotch bonnet pepper or any other hot pepper removing the seeds and inside membranes because that is where the heat is accumulated.
  • After handling hot peppers remember to wash your hands several times to remove all the capsaicin, source of heat in the peppers or use gloves.
  • To spread evenly cheat chop pepper as finely as possible.

More recipes with Scotch bonnet peppers:

Bertie’s Trinidad Pelau by Sarina from Trini Gourmet

Haitan Joumou Soup by Jeanne from Cookister!

A Tantalizing Tamarind Sauce by Chris from Caribbean Pot

Grilled Jerk Chicken with Scotch Bonnet Pepper Sauce and Mango Chutney by Chris Schlesinger from Epicurious

Some information source Wikipedia.

© ALL TEXT & IMAGES FROM THIS SITE ARE SUBJECT OF COPYRIGHTS. PLEASE, CONTACT ME TO DISCUSS TERMS & PRICING BEFORE REPOSTING ANY MATERIAL. UNAUTHORIZED USE OR REMOVAL OF OWNERSHIP INFORMATION FROM THE IMAGES IS STRICTLY PROHIBITED.


Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

Margot's Stores

Coffee & Vanilla's photos for sale Coffee & Vanilla's crafts for sale

Comments

  1. Hey Margot, pleased to “meet” you! Thanks for following me on Twitter! Your kids are absolutely gorgeous! I love scotch bonnets, got a plant on my kitchen windowsill right now!

  2. Thank you so much for kind words!! :)

  3. Love these they are also called Congo peppers in Trinidad. Hot but so very flavourful

  4. Good to know, thank you!

Leave a Reply

This site support Gravatars (globally recognized avatar images visible next to your comments).