Scotch Bonnet Peppers & My Shameful Love Affair

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Help me please, I beg of you.

I know this blog is about caribbean food but I have a true, embarrassing, confession to make – I am having a secret love affair, and it’s been going on for years.

What’s more, until now I haven’t been able to tell The Shrek (my husband). Those of you who’ve seen The Shrek’s picture on my About page know he is a tall, gallant, handsome beast and will scream “You’re mad for deceiving such a hunk.” You’re shocked. Aghast even. And demanding “How could you even contemplate such a thing?” Well, I’ve sweated, over many years, about confessing and can’t bare to hide it any longer. So here it is:

I am having a furtive love affair with scotch bonnet peppers.

I’m ravenous for them. I know it’s wrong, but I can’t help it. I can’t quench my insatiable need. The soft, delicate, curves of the fruit beg to be lovingly caressed. I bite and the flavour sets my pulse instantly galloping, such that I pant, my chest heaves and I can hardly catch my breath. I clamour to savour each and every sensuous mouthful, oblivious to the world around me. I stagger and swoon at the sweet, intoxicating, aroma as it fills my body until I think I will faint with wanton pleasure.

The truth is I have a track-record, as I’ve also had encounters with jalapenos peppers, affairs with sweet cherry peppers and even had flings with little bird peppers in my caribbean food cooking. But oh, none of them can compare to the arousing, spicy, fiery flavour of the scotch bonnet.

Such is my passion for scotch bonnet peppers, that I will secretly slip them into almost anything I cook: from humble, work-a-day beans and cheese on toast, to a full luscious caribbean chocolate and rum ice-cream. In fact, recently, I  sneaked a smidgen of dried scotch bonnet, together with ginger and sugar, into some caribbean-style limeade .

The Shrek, unsuspecting, tasted it smacked his lips together and remarked upon the ‘bite’ of it. The blood flushed to my face and i blushed like a teenager. I let out a high-pitch rapid laugh, nervously and quickly ushered him out of the room, away from the scene of the ‘crime’ so that I could have an intimate moment with my forbidden love.

I know i’m wrong. Help me. I beg you. I can’t stop. I need your advice, what should i do?

Whilst i await your advice, here is a recipe for fresh, fiery, scotch bonnets captured and steeped in spicy pickle:


Picture of Scotch Bonnet by barron

Approx 40 scotch bonnets — assortment of colours and making sure that fruit is as fresh and as blemish free as possible.
600 ml (1 pt) pickling vinegar (distilled, or cider vinegar will also do)
150ml (1/4 pt) water
1 teas pickling salt
2 tablespoons pickling spice
Sterilized jars and lid – I like to use the wide mouth ones with the attached snap down lids – they provide very good air tight suction.
stainless steel cooking pot, and stainless steel spoon.

* Sterilize the jars by pouring just-boiled hot water into very clean, grease free jars filling them to the top , making sure that the lids are also sterilized, I do this process a couple of times.
* Put the vinegar, water, and the pickling spice into pot, place onto a medium high heat and bring to the boil, once boiled, add the salt and stir until totally absorbed.
* Now leave to cool.
* Slice the peppers and stack in the sterilized jars. Pour cooled liquid over the chillies making sure they are wholly immersed in the solution
*Secure and leave in cool dark place for about a week before using.

If storing in fridge, then I recommend you put the pickle in the darkest place – usually the bottom shelf – I either put a clean tea cloth on the shelf above or wrap the jar in grease proof paper to keep it dark.

Well my fine friends, that’s it. My latest offering, this time on scotch bonnet peppers. Would love your comments and, erm, remarks on my situation :-O

Love, Laughter & Food For All

Angeli XXX