Scotch Bonnet Peppers

[JWFilips]

Last year I promised a New Restaurant owner In Scranton That I would grow her Scotch Bonnet peppers.....I gifted her a huge basket of chiles that I grew Last September and she told me she really need Scotch Bonnets because in our parts they are unknown! I told he I would grow them for her this year!
Late last month I dropped off another gift for her of a sampling of what I grew including Scotch Bonnets...With tears in her eyes she explained that the Covid Crisis may cost her her restaurant because her employees do not want to come back to work and meat prices are getting un affordable !
She cooks up a mean Oxtail stew ( Which uses Scotch Bonnets) The Oxtail prices went up 600% from last year ! This for a piece of meat that was considered junk!
So now I have a few bushels of 3 varieties of ripe Chiles! At 300,000 Scoville + Units of heat I can't even try some them!
I have the Jamaican Ministry of Agriculture's Original Scotch Bonnet ( I tried a bit of one of these and Massive flavor but not as hot as I thought ( sans seeds)
Also a Hybrid Red and Yellow which is hotter!
I would be glad to gift any of you that would like some.... if you pick up shipping! If you are on the East side of the Mississippi I can use a small Regional rate A box for a nice amount or for a small sample a SFR box! Anywhere else, a SFR box for a sample or a Medium for a nice amount!
Hate to see them go to waste!
Jim

 

[RBHarter]

JW I would take you up on that offer .

 

[KeithB]

Jim - Will be glad to pay for postage for a medium flat rate box full. And I'll be glad to send you a couple top punches if you want 'em in return.

 

[358156 hp]

FWIW, you can cut hot peppers in half and remove the seeds for use in soups and stews. just drop a couple of halves, or even a single half in, then remove it after cooking and discard it. Taste test every so often, just like you would with any seasoning. It will raise the heat sensation of the dish without adding the burning sensation. It also adds flavor as well.

 

[fiver]

actually.
you cook one pepper in the soup or stew and then at the end, just before serving, you break open the pepper and dump the juice from the inside in the soup and discard the seeds and skin etc.
yeah, it don't sound like much.

 

[Brad]

Actually, you leave the hot peppers to others and make food your wife will eat. And that I will eat.

 

[JWFilips]

Yes,
Getting rid of the seeds and the white layers holding them will drop the heat considerably. 2 days ago I made a fast hot sauce ( pureed seedless Chiles, Vinegar, and garlic, and salt) out of some of the "Rain Forest" peppers I have here!
They are rated at 100,000 SU's I was amost afraid to try it but amasingly it was quite pleasing and low heat! It actually is a nice hot sauce!

On Another Note: RB and KeithB Your packages will be going out this week. Don't worry about shipping until you get them!
One thing to note Scotch Bonnets can be frozen fresh and then thawed and used like fresh!... they keep at least one year in the freezer and 3 years in a deep freezer.....This goes for all meaty Peppers and Chiles

 

[fiver]

you can also dry them and grind them up into a powder that will last like forever.
it's super easy to use the correct amount if you use some judiciousness the first time or two,,, you know like using a fork to put it in the pot of chili.

 

[JWFilips]

actually.
you cook one pepper in the soup or stew and then at the end, just before serving, you break open the pepper and dump the juice from the inside in the soup and discard the seeds and skin etc.
yeah, it don't sound like much.

fiver,
This is how My Friend at the soul food restaurant makes her Oxtail stew! ( the only thing she makes with Scotch Bonnets...but the price of oxtails has taken the food off her menu! Hence my excess supply!

 

[L Ross]

Made some chipotle chilies by smoking red ripe jalapenos with tan striations in the skin. I toasted some and ground them into a delicious chili powder. Some I'm dehydrating until leathery and saving for future meals. We took two of the biggest plumpest peppers after 3 hours in the smoker over hickory and carefully slit them open and removed the seeds and some of the ribs. Then I stuffed them with a mixture of cream cheese, grated cheddar cheese, and crispy fried pit smoked bacon and grilled them until the cheese browned a little. The first bite was heavenly, the second was hotter, by the time I got to the heel of the pepper I had tears on my cheeks. My wife managed about 3 bites and gave up. I finished hers. I needed ice cream afterwards. I guess I am a pepper whimp.