Scotch Bonnet Pepper, also known as Bonney peppers, Caribbean red peppers, or Bahama Mama, is a type of chili pepper native to the Caribbean islands, specifically Jamaica. It is named after its unique shape, which resembles a Scottish bonnet or tam o' shanter hat.
Scotch Bonnet Pepper is considered to be one of the hottest peppers in the world, with a heat rating of 100,000 to 350,000 Scoville units, which is similar to the habanero pepper. The pepper is known for its fruity and sweet taste, followed by a fiery kick that can leave your mouth burning for several minutes.
Scotch Bonnet Pepper is widely used in Caribbean and West African cuisine to add heat and flavor to dishes such as jerk chicken, curries, hot sauces, and marinades. It is also used in salsa, chutney, and other condiments. While it's a popular ingredient, Scotch Bonnet Pepper should be handled with care due to its extreme heat level. Gloves are recommended when handling and preparing them to avoid skin irritation.
Scotch Bonnet Peppers are typically bright red or yellow in color when they are fully ripe. However, they can also be green, orange, or brown, depending on their level of ripeness. The Scotch Bonnet peppers start out green, then gradually turn to their final color as they mature on the plant. It's important to note that the color of the scotch bonnet pepper doesn't necessarily indicate its level of spiciness, as the heat level can vary depending on factors such as the variety of the Scotch Bonnet pepper and its growing conditions.
First, I will provide you with a recipe for making Scotch Bonnet Pepper Sauce along with the required ingredients and equipment.
You need this Equipment:
Cutting board, Sharp knife, Blender or food processor, Medium saucepan, Wooden spoon, Funnel (optional), Glass jars or bottles with airtight lids.
Next, find these Ingredients:
10-12 Scotch Bonnet Peppers (red or yellow) stemmed and chopped, 1 medium onion chopped, 4 garlic cloves chopped, 1 tablespoon ginger peeled and chopped, 1 cup white vinegar, 1/2 cup water, 1 tablespoon salt, 1 tablespoon sugar, Juice of 2 limes.
- Wash and stem the Scotch Bonnet Peppers, then chop them into small pieces.
- Chop the onion, garlic, and ginger into small pieces.
- In a blender or food processor, combine the chopped peppers, onion, garlic, ginger, white vinegar, and water. Blend until smooth.
- Pour the mixture into a medium saucepan and add salt and sugar.
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally.
- Remove from heat and let cool for 10 minutes.
- Add the lime juice and stir to combine.
- Pour the sauce into glass jars or bottles using a funnel (if needed) and seal with airtight lids.
- Let the sauce cool to room temperature before storing it in the refrigerator.
- Note: When working with Scotch Bonnet Peppers, it's important to wear gloves to avoid skin irritation. Additionally, the fumes from the peppers can be very strong and spicy, so it's recommended to use a well-ventilated area when preparing this recipe.
Scotch Bonnet Chili Sauce nutrient values
