scotch bonnets

Dogoid

Dogoid

Dogoid

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19 Feb 2007
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got given theses in a see through bag, i know scotch bonnets are one of the hottest chillies in the world with a scoville rating of 100,000-350,000 scoville units , now to put into perspective, jalapenos are 2,500-8,000 units.


i did have a taste out of curiosity, my first time with the bonnets, it nearly reduced me to tears, wow, these peppers kick your face off.


anyone recommend any good recipes with very very hot chillis?


i might make a hot salsa
 
A nice hot chilli or curry
If you really want some heat get hold of some dorset naga their around 1million on the scoville scale and taste quite nice
 
Last edited:
blitz2163 said:
A nice hot chilli or curry
If you really want some heat get hold of some dorset naga their around 1million on the scoville scale and taste quite nice
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no thanks im going to pass on that one knowing the kick i get of these.


a curry would be a good idea, for a serving of say 4-5, how much of th echilli should i put in the curry? the whole thing or a slice?
 
You need to rub it on the food that you want to spice up.

Or be a man and put the whole thing in a curry.*


*Don't do this, I nearly pooed myself. The heat lasted hours.
 
Dogoid said:
no thanks im going to pass on that one knowing the kick i get of these.


a curry would be a good idea, for a serving of say 4-5, how much of th echilli should i put in the curry? the whole thing or a slice?
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Put very very little, it's better to be under than over. ;)

I went to Tunisia and bought some Harissa back with me. When I make casseroles I give an extra kick with no more than half a teaspoon of the stuff per 4 people. Otherwise, it's pain time on the loo tomorrow.
 
Scotch bonnets are very nice, some amazing sauces out there including them. I'm dying to try a Dorset Naga....gonna get some ordered in my next batch from Scorchio.

You'd probably be best using them in a chilli. This is how I make mine (note I'm leaving measurements out as I really don't pay attention to them when cooking - you'll know what to do depending on the number of people you're cooking for and heat you can handle) :

1. Lightly oil deep pan.
2. Add 1 sliced onion and 2 minced cloves garlic. Fry for around 1 minute at high heat.
3. Add minced beef and lightly cover the lot with fresh black pepper. Fry for a minute, stirring occasionally. Next, add some cumin and 2 pinches of cinnamon, lightly dusting the pan.
4. Add sliced chillies depending on your heat tolerance. Stir well.
5. Add 1/2 tin drained kidney beans. Stir well and fry for 2 minutes.
6. Drain excess liquid from the pan, and add a carton of Passata (or a tin of chopped tomatoes).
7. Reduce heat and simmer until the liquid has reduced sufficiently. Keep stirring to save any of it sticking.

Serve with rice or pasta of your choice - even tortilla chips work well.

I think that's about it....though I tend to get a bit adventurous when cooking. I THINK I've bunged some mixed herbs and worcester sauce into this before and it tasted great. The key to the real "chilli" flavour is the cumin, so don't skimp there.
 
Scotch bonnets and seriously strong cheddar cheese sandwhiches, MMMMM! BTW if your mouth is burning dont drink water, eat bread.
 
Also, for those who like to see people experience real pain with hot foods, head to YouTube and search for the "Mega Death Burger".

Makes me wish I lived in Brisbane!
 
Justin said:
You need to rub it on the food that you want to spice up.

Or be a man and put the whole thing in a curry.*


*Don't do this, I nearly pooed myself. The heat lasted hours.
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It's not a good curry unless you poo yourself or have the runs for the whole of the next day! Put the loo roll in the fridge! :D

Bennie-Mac said:
Scotch bonnets and seriously strong cheddar cheese sandwhiches, MMMMM! BTW if your mouth is burning dont drink water, eat bread.
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Milk is supposed to be good as well isn't it?
 
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