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.