Product Description

Dried Scotch Bonnet Chiles by OliveNation will add extreme spice and fruity notes to your recipes. Ranging 75,000 to 325,000 on the Scoville Heat Scale, these fiery chili peppers are related to the habanero chile. Popular in Caribbean and Jamaican cuisine, Scotch Bonnet Chiles are a key ingredient in Jerk seasoning. Use them when you want to add some major heat to soups, stews, casseroles, dips, and sauces. Our Dried Scotch Bonnet Chiles are whole peppers with stems. They are non-GMO, kosher, and gluten-free. Note: To protect your skin, always wear rubber gloves when working with chili peppers. Jerk Marinade Recipe (Adapted from bonappetit.com/Epicurious.com.) Notes Be sure to wear gloves when working with Scotch Bonnet Chiles. This recipe makes a marinade and a sauce to serve with the cooked meat. Ingredients 6 tablespoons vegetable oil, divided 1/4 cup fresh lime juice 4 scallions, chopped 4 Dried Scotch Bonnet Chiles by OliveNation, stemmed, seeded, and chopped 3 garlic cloves, chopped 2 tablespoons fresh thyme 1 tablespoon minced peeled fresh ginger 1 tablespoon packed brown sugar 2 teaspoons allspice berries 1 teaspoon kosher salt plus more 1/4 teaspoon freshly ground black pepper 2 tablespoons apple cider vinegar Directions In a food processor, combine 4 tablespoons of the oil and the next 10 ingredients. Process until the mixture becomes a smooth puree. To Make the Sauce: Pour 1/4 cup of the puree into a small bowl. Mix in vinegar and remaining 2 tablespoons oil. Add salt to taste and refrigerate until ready to serve. To Make the Marinade: Put meat in a non-reactive, ovenproof dish. Toss with remaining puree. Cover and chill for at least 5 hours or overnight.