The Scotch Bonnet chile is a small pepper – about one inch in diameter. It is a Caribbean favorite and can nearly match heat levels of the habanero.
They are members of the Chinense family, which encompasses a wide range of species and sizes. The
Others that follow closely in heat are
You’ll find orange, red, and yellow peppers throughout the year. These are all the same species.
The pod should have no mushy spots, cracks, or blemishes. Roll each pepper around in your hand to determine overall firmness.
Scotch bonnet chilies are easy to grow and require the same treatment as most other varieties: a sunny location – in the garden or in a pot - and good drainage. They have a lengthy growing period, however, so patience is required.
Refrigerate after purchase; they will keep for at least two weeks if fresh. Remove the plastic bag or soft spots will develop.
These are truly the hottest peppers along with habaneros. Always wear latex or rubber gloves when handling and do not touch any part of your body. The oils from roasting or cooking can burn a person’s airways so ventilation is necessary.
No chile species is consistent in heat levels. Growing conditions control that factor. Always taste a portion of the pepper before adding the full quantity to a recipe.
• Habaneros in equal amounts
• Jalapenos or serranos (double the amount to achieve some of the heat)
Try one of our favorite Scotch bonnet pepper recipes:
View BigOven's scotch-bonnet-chilies recipes