Chilli Scotch Bonnet

Botanical Name: Capsicum chinense

approx 30 seeds
Availability: Out of stock
$4.95

Also called Caribbean Red Peppers, these chillies are fiercely hot at a heat rating of 150,000 to 325,000 Scoville Heat Units. Often used in hot sauces and condiments, these chillies are for those that like a real kick. Caution: Can irritate skin and eyes.

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How To Grow

In fertile well drained garden soil or pots. 5mm (¼”) deep, cover with fine soil and keep moist.Pick regularly to encourage further fruit growth. Harvest as required, 12-14 weeks from sowing.

When To Plant Spring to Summer - Winter too in hot northern areas.
Harvest Harvest as required, 12-14 weeks from sowing.
Sow Spring, Summer
Soil Type well drained
When Spring to Summer - Winter too in hot northern areas.
Where In fertile well drained garden soil or pots.
How Sow 5mm (¼”) deep, cover with fine soil and keep moist.
Care Pick regularly to encourage further fruit growth. Harvest as required, 12-14 weeks from sowing.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Caribbean 3 Bean Chilli with Chicken

Caribbean 3 Bean Chilli with Chicken

Ingredients

  • 1 tablespoon olive oil
  • 1 Chicken breast, cut into strips
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 Scotch Bonnet chilli, seeded and minced
  • 2 large red or green bell peppers, diced
  • 1 1/2 sweet paprika
  • 1 tbsp chili powder
  • 2 tsp sugar
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 teaspoon ground cloves
  • 3 cups water
  • 200ml tomato paste
  • 1 can each cannellini beans, red kidney beans and black beans, drained
  • 1 tablespoon balsamic vinegar
  • Fresh coriander for garnish

Instructions

  1. Heat oil in large saucepan and fry the chicken strips on all sides. Add onion and garlic and cook, stirring, for 4 minutes.
  2. Add chilli and bell peppers; cook stirring another 5 minutes or until tender.
  3. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute. Stir in water and tomato paste.
  4. Bring to a boil, then reduce to simmer. Cover and simmer for 15 minutes.
  5. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
  6. Serve over brown rice. Top with Mango Salsa and garnish with coriander, if desired.