luisa_calif
Well-known member
any of the likely stores around here, I bought Habaneros instead. Can anyone give me guidance on subbing these for the Scotch bonnets? I've never cooked with either before.
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QUESTION: I have a Jerk chicken recipe that calls for one Scotch Bonnet. Not finding them in
- Thread starter luisa_calif
- Start date
steve2-in-la
Well-known member
I'd substitute one for the other but here's some research info:
Scotch Bonnet Pepper: This chile is almost indistinguishable from the habañero, except that it's a bit smaller. It's popular in the Caribbean. Substitutes: habañero chile OR Serrano chilies (use twice as many) OR jalapeño peppers (use twice as many)
Scotch bonnets are often confused with the habañero, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods.
Scotch bonnets have a somewhat smoky apple-cherry and tomato flavor (if you are able to discern a flavor under all of that fiery heat). Scotch bonnets are grown mostly in Jamaica and Belize.
Scotch Bonnet Pepper: This chile is almost indistinguishable from the habañero, except that it's a bit smaller. It's popular in the Caribbean. Substitutes: habañero chile OR Serrano chilies (use twice as many) OR jalapeño peppers (use twice as many)
Scotch bonnets are often confused with the habañero, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods.
Scotch bonnets have a somewhat smoky apple-cherry and tomato flavor (if you are able to discern a flavor under all of that fiery heat). Scotch bonnets are grown mostly in Jamaica and Belize.
luisa_calif
Well-known member
Thanks, that helps a lot! I'm giving this Jerk Chicken Recipe a trial run before
inflicting it on company.
inflicting it on company.
marsha-tbay
Well-known member
Steve, I think your tip should be in T&T.
michael-in-phoenix
Well-known member
Luisa, I'm guessing you already know that both Scotch Bonnet and Habaneros are hotter than...
...heck.
Blistering hot.
Michael
...heck.
Blistering hot.
Michael
steve2-in-la
Well-known member
Scotch Bonnets hot? And here I've been eatin' 'em like candy. S'pose that explain the bleeding gums.
luisa_calif
Well-known member
Well I thought so, so chicken that I am, I only used half of one in the marinade.
I had one whole one diced up, ribs and seeds carefully removed. Then I thought, maybe I should put in only half, then taste. I'm glad I did since that was plenty. I wanted to taste all the other ingredients, not just the Habanero.
Chicken is in fridge for an overnight spa treatment. Dinner tomorrow we'll see...
I had one whole one diced up, ribs and seeds carefully removed. Then I thought, maybe I should put in only half, then taste. I'm glad I did since that was plenty. I wanted to taste all the other ingredients, not just the Habanero.
Chicken is in fridge for an overnight spa treatment. Dinner tomorrow we'll see...
They are the common Caribbean hot pepper. Not as hot as Thai Birds but I think hotter than
any of the NA chiles.
I suspect that because it's a jerk recipe, that's the hot and common pepper the Caribbeans know and would call for. So just sub a hot, hot pepper but not one that has a lot of flavour, just heat.
any of the NA chiles.
I suspect that because it's a jerk recipe, that's the hot and common pepper the Caribbeans know and would call for. So just sub a hot, hot pepper but not one that has a lot of flavour, just heat.
steve2-in-la
Well-known member
The chicken won't absorb much of the jerk, I wonder if you'll wish you'd used the whole pepper.
luisa_calif
Well-known member
You may be right. that's why this is a trial run for my Carribean Dinner on Aug 1
Both Habaneros and Scotch Bonnet are HOT...however the common one found here..
on islands is called the 'seasoning' pepper. It is exactly like the Scoth Bonnet to look at. Now locally they say it is not hot.....? Well by comparison it isn't. It adds heat and some flavour.
The Scotch Bonnet has a wonderful flavour but the heat is incredible.
I wish I could send you some 'Matouks', a local jar of salsa like chutney just so you could test this heat. I use it by dipping the tip of the knife into the sauce and adding that to my food. AND I like spicy.......
I think your dinner will be funtastic....enjoy.
on islands is called the 'seasoning' pepper. It is exactly like the Scoth Bonnet to look at. Now locally they say it is not hot.....? Well by comparison it isn't. It adds heat and some flavour.
The Scotch Bonnet has a wonderful flavour but the heat is incredible.
I wish I could send you some 'Matouks', a local jar of salsa like chutney just so you could test this heat. I use it by dipping the tip of the knife into the sauce and adding that to my food. AND I like spicy.......
I think your dinner will be funtastic....enjoy.
steve2-in-la
Well-known member
"Enquiring Minds," you know?