Scotch Bonnet Pepper
Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons,Bonney peppers, or Caribbean red peppers (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), theMaldives Islands and West Africa.These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments.
SCOTCH BONNET PEPPER
10 scotch bonnet peppers
2 cho cho
3 cloves of garlic
1/2 inch of ginger
10 allspice berries
Oil for frying
1/2 cup of white vinegar
1. Chop the carrots, cho cho, pepper, garlic, onion and grate the gin.
2. Gently fry the onion for about three minutes..
3. Add the cho cho, carrot, allspice, garlic and ginger. Fry for about five minutes.
4. Add the pepper and vinegar, fry for about 10 minutes.
5. Tip the ingredients in to a blender and blend in to a paste.
6. Once the mixture has cooled, strain the juice out of the pulp.
7. Transfer to a glass jar and store in the fridge.
Hot peppers are a good source of vitamins A, C and E, potassium and folic. They are low in calories and sodium and contain no carbohydrates.
It is very useful in cold weather to help warm the blood and promotes good circulation. It is an excellent medicine for upset stomach and stomach ulcers