View allAll Photos Tagged scotchbonnet
taken hand held in low light, this is the best I could do. Exif, 100 mm , 2.8 1/30 sec, ISO 1600, therefore the picture is amazing sharp.
Composition, so so, the only nice point are the diagonal lines.
Bought them at one of the local asia shops. Actually was passing by, and the were placed outside. Liked the color and the shape, Don't even know which kind of chilli this is, but the Indian guy said, hot very hot.
Collected on the Gulf-side beach of Santa Rosa Island (aka Okaloosa Island) near the west Destin Jetty. Hurricane Michael combined with strong wind and surf the day before I found these must have washed them ashore. Shells include Scotch bonnets, a young Atlantic giant cockle, venus sunray clam, and a shark eye (i.e., moon snail). While these are all fairly common shells, it is rare to find such good specimens on the beach in the Florida Panhandle. Most of the good shells I find here are by snorkeling, not on the beach.
My 2022 crop of Scotch Bonnet and Carolina Reaper peppers back in October when they were at their most festive. Happy holidays to you all!
The green serranos became the "medium" sauce. The orange scotch bonnets had the flesh removed so the seeds and membrane could make up the "hot" sauce. The cooked chili was divided into batches: mild (no sauce), medium, and hot. The only difference was which sauce (which peppers) provided the heat. The hot one earned us a trophy for people's choice chili at the cook-off.
...i still haven't made all of the first crop into what's known in the Caribbean as pepper sauces yet, but nonetheless my Scotch Bonnet plants are bestowing another round of hotness.
Rub the entire chicken inside and out with Grace® jerk paste (made in Jamaica). Let it sit refrigerated for 24 hours. Smoker temp 350º at 60-75 min until breast temp is 165º.
Two studio light setup with lights to left and right of the subject. One softbox and one umbrella. Power on low. Black card used for the base and background
For food commentary and recipes, visit our food blog at www.weareneverfull.com
Find this recipe at: www.weareneverfull.com/jamaican-jerk-chicken-with-rice-pe...
Double double, toil and trouble... this green chili pepper puree burns slow and steady, allowing the flavours of the peppers to come through the flames.
Makes about 2 cups
10 jalapeno chiles, chopped
10 green finger chiles or serranos, chopped
8 Scotch Bonnet chiles, seeds removed and chopped
1 scorpion pepper (optional, for hellfire version), seeds removed and chopped
4 small garlic cloves
2 tbsp kosher salt
1 cup white distilled vinegar
½ tsp guar gum (optional, for thicker sauce)
Pulse all the chiles, garlic, and salt in a food processor until very finely chopped.
Add vinegar and let the machine run for 1 minute.
Pour into a jar and let stand in the fridge for 1 week.
Transfer mixture to a blender and add the guar gum (if using).
Purée until smooth.
Transfer to jars and keep in the fridge up to 3 months.
November 17, 2015
I'll pick these last habaneros even though they're not quite ripe. It's a short growing season here in Massachusetts, so there are quite a few left on the vine. Tonight is supposed to be below 25f!! (-4 C). Celsius degree numbers always makes it seem so much colder!!
Brewster, Massachusetts - Cape Cod
USA
Photo by brucetopher
© Bruce Christopher 2015
All Rights Reserved
No use without permission.
Please email for usage info.
#AbFav_Red_Accents_
I hate throwing away food, however, I bought these Scotch Bonnets, just for photography.
We do not eat them in any way and do not know anyone that does, could not feed them to the ducks, LOL...
They looked HOT to me...
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum.
And Bell peppers.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Red, yellow, green, Scotch Bonnet, bell, peppers, hot, fruit, capsicum, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
Mega hot peppers. The strength of a pepper is measured using the 'Scoville Unit'. Jalepenos measure 2500-8000 on the Scoville scale, these babies have a rating of 100,000-350,000. I've not had any yet, wish me luck....
Holy fuck! I thought Birds Eye chillis were spicy. Birds eye chillis are plain and boring compared to these.
West Indies don't play around.
PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME!
Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers or Caribbean red peppersis a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o' Shanter hat.
Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units, however there are completely sweet varieties of Scotch Bonnet grown on some of the Caribbean islands, called Cachucha peppers. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes.
Fresh, ripe scotch bonnets change from green to colours ranging from yellow to scarlet red. Ripe peppers are prepared for cooking by those who cannot handle the sharp heat by cutting out the area around the seeds inside the fruit, which holds most of the heat. The seeds can be saved for cultivation or other culinary uses. (source Wikipedia)
I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated.
M, (*_*)
For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Bit of a crap day, weather-wise, so feeling a bit uninspired, photography-wise - hence another phone photo. Quite looking forward to (hopefully) harvesting scotch bonnet chillis from this plant before too long though!
Had a good work day. I had to chair our team meeting this morning (which went well), and I did Pilates at lunchtime, which was tiring but felt good. There was some quite dramatic sounding thunder this afternoon, so I decided against going for a walk today. Will get back into it tomorrow....
This image is © Ian Benninghaus 2011. All rights reserved.
One of my favorite hobbies as of late has been making hot sauce. Like photography, it's an art I'm slowly trying to perfect in my own little way.
Alister Crowley's Insanity Sauce.
It's the Beast.
#AbFav_Red_Accents_
I hate throwing away food, however, I bought these Scotch Bonnets, just for photography.
We do not eat them in any way and do not know anyone that does, could not feed them to the ducks, LOL...
They looked HOT to me...
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum.
And Bell peppers.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Red, yellow, green, Scotch Bonnet, bell, peppers, hot, fruit, capsicum, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
hungarian shortbread with apricot & scotch bonnet jam filling made with duck eggs and vanilla sugar for Tuesdays With Dorie, adapted from Baking With Julia
Used my Camera-phone for this one at the Farmers Market and used Lightroom 2 to process tones and curves
I love these little chilies. They're also called habanero's too. The hottest variety of capsicum. Not sure of the two pictures I like best, this or the previous one. They're both the same picture, it's just this one I put through a snapseed filter process and quite like the effect.
I usually buy jalapeño's, but the ones I bought recently were not hot, some not at all. They were tasty enough, but had no heat.
Scotch Bonnets are among the hottest of hot peppers. I won't miss the heat with these.
MORE FOOD...
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Scotch bonnet
Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.
For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000.
Cauliflower, Artichoke, and Fennel.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
red, white, brown, green, peppers, Scotch-bonnet, cauliflower, Artichoke, fennel, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
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Capsicum chinense
Family Solanaceae
Ghosh Grove
Rockledge
Florida
USA
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hungarian shortbread with apricot & scotch bonnet jam filling made with duck eggs and vanilla sugar for Tuesdays With Dorie, adapted from Baking With Julia
hungarian shortbread with apricot & scotch bonnet jam filling made with duck eggs and vanilla sugar for Tuesdays With Dorie, adapted from Baking With Julia
Avocado calavera! Day of the Dead ofrenda crafted out of the ingredients for guacamole. Happy holidays, everybody!
hungarian shortbread with apricot & scotch bonnet jam filling made with duck eggs and vanilla sugar for Tuesdays With Dorie, adapted from Baking With Julia
"Recipe Yoga"
I learned today that even the cheapest recipes out there are sometimes not frugal enough - especially when you're running a community program for 60 hungry kids every night and rely on the luck of the food bank truck for produce. Suffice it to say that this Jamaican "Brown Stew Chicken" turned into "Brown Stew Potatoes" tonight - 2x the amount of potatoes as poultry was the only way to stretch the 8 lbs of chicken for everyone. Delicious though!
The only damper on today's flavour parade was my supervisor realizing we didn't even have enough RICE for the kids. Sigh.
Top Cat & El Fata on Mungo's Hi Fi Soundsystem @ SWG3
23th February 2013
you can see the full set here:
www.facebook.com/media/set/?set=a.572406629445313.1073741...
photo by Bartos Madejeski