Everyone knows how to make chilli so I won't bore you to death with yet another same old same old recipe. This evening, though, I'm using a couple of scotch bonnet peppers. Just had a taste and it still needs a lot more cooking time to let everything come together but, WOW, it's a hottie!
Scotch Bonnet (capsicum chinense) is well used in Caribbean cooking but also grows in The Maldives, Guyana and parts of West Africa. Apparently it's so named because of its resemblance to a Tam O'Shanter hat! They have a Scoville rating of 100 000 - 350 000 compared to the humble and well used jalapeño, which measures mere 2 500 - 8 000 on the Scoville Scale!
Iced loo roll on the morrow, methinks!
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