Just 12 weeks after planting our seedling Scotch Bonnet Chiles they are ready to harvest. Named after a tam-o-shanter the traditional hat of a Scotsman, the red in colour equates to hot where as the purple is akin to hell’s own fire in its heat! Generally Scotch Bonnet grown in the winter are milder than those grown in the summer months.
Our Scotch Bonnet cooking tip for those that want its sweet spicy taste without the heat, use it whole but remove it gently after cooking the food without breaking the skin.
- 12-15 Scotch Bonnet Chilli 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.