Scotch Bonnet

A small, lantern-shaped chili with intense heat and a fruity, apricot-like smell. It is the signature pepper of jerk, pepper sauces and Caribbean stews.

Flavor

How to use it

Float It Whole. Drop a whole, uncut pepper into a stew or rice pot. You get its fruity aroma with much less heat. Fish it out before it bursts.

Wear Gloves. The capsaicin sticks to skin and stays for hours. Gloves keep it off your hands and away from your eyes.

Common mistakes

• Touching your face after chopping one.
• Using it like a jalapeno. It is many times hotter, so start with a sliver.

What goes with scotch bonnet

• Thyme. Thyme's earthy, minty notes balance scotch bonnet's fruity fire in jerk seasoning.
• Scallion. Scallion's fresh bite is a standard partner to scotch bonnet in jerk and Caribbean marinades.
• Garlic. Garlic and scotch bonnet form the pungent base of many Caribbean marinades and pepper sauces.
• Lime. Lime's acid brightens scotch bonnet's fruity heat in hot sauces and ceviche-style dishes.
• Chicken thigh. Scotch bonnet marinades are made for chicken thighs, which stay juicy over jerk-style heat.
• Pork Shoulder. Rich pork shoulder holds up to scotch bonnet's heat in jerk pork.
• Coconut Milk. Coconut milk's fat softens scotch bonnet's heat in Caribbean stews and rice dishes.
• Mango. Mango's sweetness and scotch bonnet's fruity heat are the heart of Caribbean hot sauces.

Try tonight

• Jerk chicken with a chopped scotch bonnet marinade
• Coconut rice and peas with a whole pepper floating in the pot
• Mango and scotch bonnet hot sauce

Storage

Keep fresh peppers in the refrigerator for about a week, or freeze them whole.