Scotch Bonnet Pepper

Scotch Bonnet Pepper

The first main ingredient of jerk seasoning is Scotch bonnet chile pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the pepper was originally found out by the many pirates that use to plunder many of the Caribbean islands. The found that after a heavy spicy meal, that when they bit into this pepper (and I don't know how they did that), that it actually helped indigestion.

Jerk Snapper Fillet

Snapper is one of my alltime favorite fish. I love fish that is firm and meaty. Here is a wonderful recipe that captures the essence of the fish. It is using (0f course) the Jamaican Jerk Sauce.

ENJOY.

Simple Dry Jerk Seasoning Mix

• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Ingredients

1 tablespoon of Dry Jerk Seasoning (save some to spoon on top)

• Dash of hot pepper sauce (use Scotch bonnet pepper sauce for an authentic Jamaican flavor)
• 3 tablespoons of Olive oil (or you can use margarine)
• 7-9 ounce Snapper Fillet
  

Directions
Blend together the jerk seasoning, pepper sauce and oil. Cover the fillet with the mix, (make sure you are coating all the pieces with the mixture). Place in a pan, (4 inches from the broiler). Broil until the fish flakes (test with a fork). If the fish is thick then you can turn it on the the side, other wise do not turn your fish

Serve with Rice and Salad

History of the Scotch Bonnet Pepper

Scotch Bonnet Pepper is what I term the "essential" spice in most Caribbean dishes. Its hot, aromatic flavor lends a spark to the tongue and brightens up most dishes.

According to Wikipedia- The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chilli pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands, it is named for its resemblance to a Tam o'shanter. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale

The "cousin" of the Scotch Bonnet Pepper is the Habanero pepper. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.

Global Destinations has this excellent Scotch Bonnet Sauce you can make homeade.

1 tablespoon vegetable oil2 onions, diced2 ripe mangoes or pawpaws (papayas), skinned, seeded, and diced to 1/2 inch6 carrots, diced2 cho-cho squashes, peeled and diced12 pimento (allspice) berries10 whole black peppercorns4 thyme sprigs1 ounce ginger root, finely diced1/2 cup sugar8 to 12 Scotch bonnets1/4 cup cane or cider vinegar

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