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