Chocolate Scotch Bonnet Pepper is a Jamaican pepper with hot, fruity and smoky flavor.
Peppers are very hot and turn from green, to brown with red tint, to chocolate brown when mature. Thick flesh pod and deeply ribbed. Chocolate scotch bonnet pepper grows 3 feet tall. Plant has green stems, green leaves, and white flowers. About 120-180 days from germination to ripe fruit, depending on growing conditions. Excellent for making beef jerky and Jamaican jerk sauces. 325,000 to 425,000 Scoville Units!
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| chocolate scotch bonnet seedling |
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| Beautiful deep green fruit will mature into a chocolate brown color later. |
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| Very productive pepper even grown in pot! |
Chocolate Scotch Bonnet Hot Sauce
Ingredients:
18 Chocolate scotch bonnets, seeded
1 Red Kishinev pepper, seeded
1 Garlic clove, peeled and sliced
1 tsp. Whole cumin
1 tsp. Whole coriander seed
1/2 tsp. Ground allspice
1/8 tsp. Salt
1 tb Honey
4 tsp. Dutch cocoa powder
1 c Dark rum
1/2 c Fruity olive oil
1 Red Kishinev pepper, seeded
1 Garlic clove, peeled and sliced
1 tsp. Whole cumin
1 tsp. Whole coriander seed
1/2 tsp. Ground allspice
1/8 tsp. Salt
1 tb Honey
4 tsp. Dutch cocoa powder
1 c Dark rum
1/2 c Fruity olive oil
Directions:
In a dry pan, toast the cumin, coriander and garlic over high heat (shaking the pan all the while) until the seeds begin to pop and smell swell.
Remove from heat and grind with the salt in a mortar and pestle until you almost have a paste.
Put the chiles, spice paste, allspice, honey, cocoa, rum and olive oil in a food processor and puree.
When the sauce is quite smooth, pour it into sterile glass bottles, cork and refrigerate.
Recipe yields about 2 pints of hot sauce.
Remove from heat and grind with the salt in a mortar and pestle until you almost have a paste.
Put the chiles, spice paste, allspice, honey, cocoa, rum and olive oil in a food processor and puree.
When the sauce is quite smooth, pour it into sterile glass bottles, cork and refrigerate.
Recipe yields about 2 pints of hot sauce.
