Scotch bonnet

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Scotch bonnet

n.
A cultivar of the tropical pepper Capsicum chinense having irregularly shaped, yellow to red fruit that is among the hottest of all peppers.

[From the shape of its fruit.]
References in classic literature ?
Their Scotch bonnets, ornamented with plumes of jet black feathers, Mr Grinder carried on his instrument.
As I approached the house I saw a tall man in a Scotch bonnet with a coat which was buttoned up to his chin waiting outside in the bright semicircle which was thrown from the fanlight.
I am much indebted to you, sir, for a Scotch bonnet is fitted neither to my years nor my gravity.
Stew my way is made with sweet green peppers, tatase or bawa peppers (larger than sweet red peppers, sweeter than hot), yellow and red Scotch bonnets, and leeks.
Many competitors dropped out after bravely chomping and sweating their way through Ghost Chillies and Scotch Bonnets.
Last year Lou Witterick retained the chilli crown, chomping through ghost chillies, Scotch bonnets and more, watched in awe by the festival crowds.
INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1.
The hot sauce I use is West Indian pepper sauce, Encona, made with Scotch bonnets.
Scotch bonnets are traditionally used, and are extremely hot, so feel free to use regular red chillies if you find the heat too intense.
The hot stuff (cayenne, scotch bonnets, habanero, hot chilies) - reduces belly fat, suppresses appetite and boosts thermogenesis.
If they are naughty he makes them eat Scotch bonnets, the fiery little capsicums that defy their cute moniker.
Ghost chillis, Scotch Bonnets and Habaneros are from the same group.