Just 12 weeks after planting our seedling Scotch Bonnet Chiles they were ready to harvest. Named after the a Scot’s tam-o-shanter hat, red in colour equates to hot where as purple is akin to hell’s own fire in its heat, but of course this depends on the season our summer Scotch Bonnet being hotter in Summer than those grown throughout the winter months.
Our Scotch Bonnet cooking tip for those that want its sweet spicy without the heat, use it whole but remove it gently after cooking the food without breaking the skin.
- 12-15 Scotch Bonnet Chile peppers
- 1 ripe Mango, peeled, pitted and mashed
- 1 cup mustard
- ½ cup packed brown sugar
- ½ cup white vinegar
- 1 tbsp. each ground curry powder, ground cumin and chili powder
- Salt and freshly cracked black pepper to taste
- Mix all ingredients together and stand back. This will keep, covered and refrigerated until the year 2018.