scotch bonnet
bonney peppers
Caribbean red peppers

Add the Scotch bonnet pepper and 2 cups of the shrimp stock.

Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir.

A very hot pepper such as a Scotch bonnet will infuse the oil with its heat within a half hour.

It is spiked with Scotch bonnet peppers, which are fiery.

Use a Scotch bonnet chilli that is completely undamaged.

Both the Scotch bonnet and the habanero have thin, waxy flesh.

Hainan yellow lantern chili is a pepper similar to the scotch bonnet.

Zach would amaze everyone by eating fresh scotch bonnet peppers right off the bush.

Scotch bonnet peppers, notorious for their blistering power, added a tinge of heat.

The fiery Scotch bonnet chili pepper leads the list of edible species in the garden.

The sauce, spiked with scotch bonnet peppers, is fiery.

Scotch Bonnet has a flavour distinct from its Habanero cousin.

The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.

Fyfe requested him to send a Scotch bonnet from Glasgow.

Tie the sliver of Scotch bonnet in a piece of cheesecloth and add.

Our Caribbean pumpkin rice is made with minced Scotch bonnets, which makes them more intense.

Fresh, ripe scotch bonnets change from green to colours ranging from yellow to scarlet red.

Finally, add some heat: Scotch bonnets are the classic pepper in any "jerk" preparation, though habaneros will work fine too.

It is traditionally cooked with bananas and scotch bonnet peppers in a white rum-based broth.

The pepper may be confused with the similar looking Scotch Bonnet and habanero chili but is not as hot.

Jamaica - Scotch bonnets are the most popular peppers used on Jamaica.

I am much indebted to you, sir, for a Scotch bonnet is fitted neither to my years nor my gravity.

One chef maintained that chien refers to the bite of Scotch bonnet chilies.

Diced pequin pepper and/or scotch bonnet pepper is often added for spice.

All Ital restaurants provide jars full of Scotch bonnet peppers in vinegar.