Recipe Page: Scotch Bonnet Chillies

Spicy Jerk Chicken

Duration: 1 hour 30 minutes

Super spicy and truly delicious.

Utensils

  • Grill or oven

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 2 Scotch Bonnet chilies, seeds removed and finely chopped
  • 3 green onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Lime wedges for serving

Instructions

  1. In a bowl, combine chopped Scotch Bonnet chilies, green onions, minced garlic, thyme leaves, soy sauce, olive oil, brown sugar, ground allspice, ground cinnamon, salt, and black pepper to create the marinade.
  2. Rub the marinade over the chicken thighs, ensuring they are well coated. Marinate for at least 1 hour, or preferably overnight.
  3. Preheat the grill or oven to medium-high heat.
  4. Grill the chicken thighs for 6-8 minutes per side, or bake in the oven at 375°F (190°C) for 30-35 minutes or until the internal temperature reaches 165°F (74°C).
  5. Serve the spicy jerk chicken with lime wedges.

Spicy Black Bean and Scotch Bonnet Chili

Duration: 40 minutes

Fiery and super delicious.

Utensils

  • Large pot

Ingredients

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 2 Scotch Bonnet chilies, seeds removed and finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, sauté diced red onion until softened.
  2. Add minced garlic and chopped Scotch Bonnet chilies, cooking for an additional minute.
  3. Stir in diced red bell pepper, corn, black beans, diced tomatoes, chili powder, ground cumin, salt, and black pepper.
  4. Simmer the chili for 20-25 minutes, allowing the flavors to meld.
  5. Adjust seasoning if needed and serve the spicy black bean and Scotch Bonnet chili hot, garnished with fresh cilantro.

Scotch Bonnet Mango Salsa

Duration: 40 minutes

Spicy, sweet, tasty.

Utensils

  • Bowl

Ingredients

  • 2 ripe mangoes, diced
  • 1 red onion, finely chopped
  • 2 Scotch Bonnet chilies, seeds removed and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • Salt and black pepper to taste
  • Tortilla chips for serving

Instructions

  1. In a bowl, combine diced mangoes, chopped red onion, chopped Scotch Bonnet chilies, and chopped cilantro.
  2. Squeeze lime juice over the mixture and toss until well combined.
  3. Season with salt and black pepper to taste.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  5. Serve the Scotch Bonnet mango salsa with tortilla chips.