Pepper 'Scotch Bonnet Jamaican Red'
Red Scotch Bonnet peppers are a fiery and flavorful chili variety known for their distinctive appearance and intense heat. These peppers belong to the Capsicum chinense species and are often associated with Caribbean and West African cuisines, where they are a key ingredient in many traditional dishes. Red Scotch Bonnets are easily recognizable by their squat, lantern-like shape and vibrant red hue when mature. The peppers measure about 1 to 2 inches in diameter and have a pronounced, wrinkled texture on their surface.
In terms of taste, Red Scotch Bonnet peppers deliver a potent and fruity heat, making them a favorite among chili enthusiasts. The heat level is notably high, ranging from 100,000 to 350,000 Scoville Heat Units (SHU), similar to their close relative, the habanero pepper. Despite their fiery nature, Red Scotch Bonnets also offer a complex and fruity flavor, featuring notes of citrus and tropical undertones. This unique combination of heat and flavor makes them a sought-after ingredient in various hot sauces, salsas, and spicy dishes.
Cultivating Red Scotch Bonnet peppers requires warm and tropical growing conditions. These peppers thrive in well-draining soil, ample sunlight, and consistent moisture. The plants are typically compact but prolific, producing a generous harvest of fiery red peppers that add both heat and a distinctive taste to a wide range of culinary creations.
In terms of taste, Red Scotch Bonnet peppers deliver a potent and fruity heat, making them a favorite among chili enthusiasts. The heat level is notably high, ranging from 100,000 to 350,000 Scoville Heat Units (SHU), similar to their close relative, the habanero pepper. Despite their fiery nature, Red Scotch Bonnets also offer a complex and fruity flavor, featuring notes of citrus and tropical undertones. This unique combination of heat and flavor makes them a sought-after ingredient in various hot sauces, salsas, and spicy dishes.
Cultivating Red Scotch Bonnet peppers requires warm and tropical growing conditions. These peppers thrive in well-draining soil, ample sunlight, and consistent moisture. The plants are typically compact but prolific, producing a generous harvest of fiery red peppers that add both heat and a distinctive taste to a wide range of culinary creations.
Red Scotch Bonnet peppers thrive in warm and tropical growing conditions. To cultivate these fiery and flavorful peppers successfully, consider the following key growing conditions:
- Sunlight: Provide Red Scotch Bonnet peppers with full sunlight. These peppers require at least 6 to 8 hours of direct sunlight daily. Placing them in a sunny location ensures vigorous plant growth and encourages the development of the characteristic heat and flavor.
- Temperature: Red Scotch Bonnet peppers are heat-loving plants. Plant them after the last frost date in your region when the soil and air have warmed up. They prefer temperatures between 70 to 80 degrees Fahrenheit (21 to 27 degrees Celsius) for optimal growth and fruiting. Protect them from temperatures below 50 degrees Fahrenheit (10 degrees Celsius).
- Soil: Use well-draining soil that is rich in organic matter. A loamy or sandy soil with a slightly acidic to neutral pH (around 6.0 to 7.0) is ideal for Red Scotch Bonnet peppers. Good soil drainage is crucial to prevent waterlogged conditions, as these peppers are sensitive to overwatering.
- Watering: Provide consistent moisture to Red Scotch Bonnet pepper plants. While they prefer slightly drier conditions than some other peppers, avoid prolonged drought. Water the plants when the top inch of soil feels dry, and ensure the soil doesn't stay excessively wet.
- Spacing: When planting Red Scotch Bonnet peppers, ensure proper spacing between plants to allow for good air circulation. Proper spacing helps prevent diseases and ensures that each plant receives sufficient sunlight. Typically, spacing them about 18 to 24 inches apart is recommended.
- Fertilization: Use a balanced fertilizer or one formulated for peppers to promote flowering and fruit development. Apply the fertilizer according to the recommended rates and timing, usually before planting and during the growing season.
- Support: Red Scotch Bonnet pepper plants may benefit from staking or other forms of support, especially when laden with a heavy crop of peppers. This helps prevent the plants from bending or breaking under the weight.
- Pruning: While not strictly necessary, some gardeners prune Scotch Bonnet pepper plants to improve air circulation and sunlight exposure. This can contribute to healthier plants and better fruit production.
Caribbean Jerk Chicken with Red Scotch Bonnet Marinade.
Ingredients:
For the Marinade:
Ingredients:
For the Marinade:
- 2–3 Red Scotch Bonnet peppers, seeds removed and chopped
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Juice of 2 limes
- Salt and black pepper to taste
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- Prepare the Marinade:
- In a blender or food processor, combine all the marinade ingredients—Red Scotch Bonnet peppers, green onions, garlic, ginger, soy sauce, olive oil, brown sugar, allspice, thyme, cinnamon, nutmeg, lime juice, salt, and black pepper. Blend until you achieve a smooth consistency.
- Marinate the Chicken:
- Place the chicken pieces in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for more flavor penetration.
- Grill or Roast the Chicken:
- Preheat your grill or oven to medium-high heat. If using a grill, oil the grates to prevent sticking.
- Remove the chicken from the marinade and shake off excess. Grill or roast the chicken until fully cooked, with an internal temperature of 165°F (74°C). Turn occasionally for even cooking.
- Serve:
- Once the chicken is cooked through and has a delicious char, remove it from the grill or oven. Allow it to rest for a few minutes before serving.
- Optional: Baste with Reserved Marinade:
- If desired, you can baste the chicken with some of the reserved marinade during the last few minutes of grilling or roasting for an extra burst of flavor.
- Serve with Accompaniments:
- Serve the Caribbean Jerk Chicken with rice and beans, grilled vegetables, or your favorite Caribbean side dishes.