Extremely hot! Handle with care and use in moderation. Scotch Bonnets have a distinctive flavour that’s used a lot in Caribbean and West African cuisines.
Ideas for Chilli Lovers
Blitz the ingredients for these classic chilli pastes in a food processor. Both will keep in the fridge for a few days, or freeze in small tubs or ice-cube trays.
Thai green curry paste: The essential base for a fish, chicken or vegetable curry, made with 5 green chillies, 2 tbsp roughly chopped garlic, 2 tbsp chopped lemongrass, 4 peeled and chopped shallots, 1 tbsp grated fresh ginger, 1 tbsp chopped kaffir lime leaves, 2 tsp toasted and ground coriander, 2 tsp toasted and ground cumin seeds, 1 tbsp soy sauce, 2 tbsp sunflower oil, a little pepper.
Chermoula: An Arabic paste usually used to flavour fish and seafood dishes, made with 4 chopped red chillies, the juice of 2 lemons, 2 chopped garlic doves, 1 tbsp toasted and ground cumin seeds, ½ tbsp toasted and ground coriander seeds, 1 tbsp paprika, pinch of saffron, 100ml olive oil, small handful fresh coriander leaves, salt and pepper. Toss it with root vegetables before roasting, or use as a marinade for fish, lamb or chicken.
