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Scotch Bonnet Hot Peppers

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Myles Long

Scotch Bonnet Hot Peppers

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Posts: 15944

September 24, 2009 7:18 PM

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Holy shit! They are a member of the habanero family. I just used one to season a pulled pork meal. The most kick ass hot, yet flavorful spicy cooking pepper I have ever used. I couldn't resist taking a little bite of the fruity looking meat. I am classifying that decision a mistake. Anyone used these gems b4?

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WestCoastBadger

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Posts: 5859

September 24, 2009 7:36 PM

I had a bottle of scotch bonnet pepper sauce that my brother brought from Jamaica. Some of the most delicious regrets of my lifetime were using the sauce.

Danofiveo

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Posts: 12789

September 25, 2009 6:06 PM

Gobbz's biggest fan

You must wear gloves when handling them, I once scratched near my eye after cutting them and was very sad, indeed...

For Lumpy Fatass, the things I hate:
Texas, Wrigley FieldFor Lumpy Fatass, the things I hate:
Texas, Wrigley Field, NU, midwest pizza, right-wing fanatical politics and religion, the Cowboys/Giants/Mets/Rangers/Knicks/Redskins/Goofers/Hawkeyes/Buckeyes/Wolverettes/Izzo/Crean/Marquette/Pelosi/Rush/Schaumburg...

The list goes on..., NU, midwest pizza, right-wing fanatical politics and religion, the Cowboys/Giants/Mets/Rangers/Knicks/Redskins/Goofers/Hawkeyes/Buckeyes/Wolverettes/Izzo/Crean/Marquette/Pelosi/Rush/Schaumburg...

The list goes on...

CCBadger

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Posts: 5195

September 26, 2009 10:17 AM

Myles Long wrote:
Holy shit! They are a member of the habanero family. I just used one to season a pulled pork meal. The most kick ass hot, yet flavorful spicy cooking pepper I have ever used. I couldn't resist taking a little bite of the fruity looking meat. I am classifying that decision a mistake. Anyone used these gems b4?

Love 'em, incredibly flavorful peppers - sort of fruity - but they bite back hard. When we grew them years ago made a powder from them after dehydrating them, made a hot sauce with basically vinegar, salt, and some other peppers (to cool it down a *bit*), homemade jerk sauce (couldn't compare to the stuff a Jamaican friend brought back but it wasn't bad), and still couldn't use all we had grown.

Got some great stories too from the dumb stuff friends did with them. A grad school roommate ate one whole, only saving grace was it wasn't yet ripe. Thought we'd have to take him to the hospital. Another friend put 4 of them into a soup she made, by cutting the soup in half and adding more liquid it was barely edible. And my favorite, a friend was searching through the cabinets when I was on the phone, she pulls out the powdered peppers and takes a whiff not knowing what it was. Tears started rolling out and she can barely get out of her mouth, "What the F is that, are you trying to kill someone?!"

Gotta be careful with them. I'm sure the one's we grew in West Virginia were mild compared to the ones grown in hot, dry climates.

"I wish we played football the way Wisconsin does." -Studwell55, Gopher fan with a little Wisconsin envy

scoobs69

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Posts: 6024

October 20, 2009 10:42 AM

They make for one helluva a jerk sauce. A Jamaican joint in Racine, Robinson Family Restaurant, had the most insane jerk chicken and jerk pork. I couldn't get enough. I must have eaten at that joint twice a week. A fella from Miller Brewing stopped in gave it try after our recommendation, and he quickly called one of his friends working for Sam's Club. They flew in an executive to try their jerk pork and jerk chicken and immediately offered them freezer space. The Robinson's apparently had $$$$ in their eyes, closed the restaurant down and began working on mass producing their product for shelf stability. We were asked to work on the packaging, and eventually the entire project fell through. Thanks to that ass-wipe from Miller Brewing, he ruined one of our favorite eateries in SE Wisconsin.

The closest sauce I've found to the Robinson's jerk pork is William-Sonoma's Caribbean slow cooking sauce. ...Making jerk pork tonight.

Myles Long wrote:
Holy shit! They are a member of the habanero family. I just used one to season a pulled pork meal. The most kick ass hot, yet flavorful spicy cooking pepper I have ever used. I couldn't resist taking a little bite of the fruity looking meat. I am classifying that decision a mistake. Anyone used these gems b4?

don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor.

scoobs - 11/11/02

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scoobs69

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Posts: 6024

November 6, 2009 3:45 PM

I just found a "Jamaican jerk" seasoning paste that uses 1 freaking pound of Scotch Bonnet peppers (may substitute Habenero if needed). HOLY SCHNIKIES!

Several other caribbean recipes I found call for 1 whole (unchopped) SB pepper, dropped into the pot while the stew simmers. When the stew if finished cooking, you remove the pepper with tongs.

...It adds the amazing SB flavor, but it's certainly not as hot. I thought it was an interesting cooking technique I'm gonna have to try.

don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor.

scoobs - 11/11/02

Last Edited By: scoobs69 November 6, 2009 3:47 PM. Edited 1 times.

el agro

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Posts: 1437

December 21, 2009 1:59 AM

If you like the flavor, but want them without the heat....a UW grad developed a heatless habanero (and won the Ig Nobel Prize for it) about 10 years ago. Not sure if they sell them up here.

scoobs69

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Posts: 6024

January 20, 2010 4:26 PM

If you want to remove the heat from a Habanero chile, remove the seed pod and the veins. The heat is very tempered at that point.

don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor.

scoobs - 11/11/02

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