Search

Product Information

100g of Scotch Bonnet chillies.

Recipe 1: Scotch Bonnet Hot Sauce

Utensils:

Blender or food processor
Saucepan
Knife and cutting board

Ingredients:

5 Scotch Bonnet chillies, seeds removed
1/2 cup white vinegar
1/2 cup carrots, chopped
1 onion, chopped
3 cloves garlic
1 tbsp sugar
Salt to taste

Instructions:

Combine the Scotch Bonnet chillies, vinegar, carrots, onion, and garlic in a blender or food processor. Blend until smooth.
Pour the mixture into a saucepan and bring to a simmer over medium heat. Add sugar and salt to taste.
Cook for 10 minutes, stirring occasionally.
Let the sauce cool, then transfer to a jar. Store in the fridge and use as a fiery condiment.

Recipe 2: Jamaican Jerk Chicken with Scotch Bonnet Chillies

Utensils:

Grill or oven
Knife and cutting board
Blender or food processor

Ingredients:

4 chicken thighs
3 Scotch Bonnet chillies, seeds removed
2 cloves garlic
1 tbsp allspice
1 tsp thyme
1 tsp cinnamon
1/4 cup soy sauce
1 tbsp brown sugar
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a blender or food processor, combine Scotch Bonnet chillies, garlic, allspice, thyme, cinnamon, soy sauce, brown sugar, lime juice, salt, and pepper. Blend until smooth.
Marinate the chicken thighs in the jerk mixture for at least 2 hours, or overnight for best results.
Preheat the grill or oven to 180°C.
Grill or roast the chicken for 25-30 minutes, until fully cooked and the skin is crispy.
Serve with rice and peas for an authentic Jamaican meal.