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Scotch Bonnet Chiles, Capsicum chinense, are the mainstay of Jamaican cuisine. No Jerk dish is complete without it! This Chile looks a little liked a squished hat - hence the name, Scotch Bonnet.
Cousin to the Habanero, the Scotch Bonnet is also known as Bahama Mama, Jamaican Hot, Martinique Pepper or Caribbean Red Peppers. Scotch Bonnets register on the Scoville Heat Chart at 30,000 to 260,000 SHU.
Rehydrate Scotch Bonnet Chiles and use in salsas and Caribbean style curries. Blend rehydrated Scotch Bonnet Chiles with oil and aromatics for a marinade for chicken. Spicy!
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Ingredients: Scotch Bonnet pepper
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