Made Weekly

a cooking experiment: five recipes, five days, one ingredient
It’s not common to find scotch bonnet peppers in the northeast, so when I saw these beauties I jumped on them. Scotch bonnets are commonly used in Caribbean cuisine, specifically in a true Jamaican jerk seasoning. 
Habañeros are easier to find and have a similar shape, spice level, and flavor, which is quite fruity and hot. 
Their heat makes these peppers a fantastic combo with sweet and tangy fruits like blueberries and nectarines. If you’re looking for something more interesting to take to a Labor Day BBQ, this is the stuff!

It’s not common to find scotch bonnet peppers in the northeast, so when I saw these beauties I jumped on them. Scotch bonnets are commonly used in Caribbean cuisine, specifically in a true Jamaican jerk seasoning. 

Habañeros are easier to find and have a similar shape, spice level, and flavor, which is quite fruity and hot. 

Their heat makes these peppers a fantastic combo with sweet and tangy fruits like blueberries and nectarines. If you’re looking for something more interesting to take to a Labor Day BBQ, this is the stuff!

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Notes

  1. dreadiron reblogged this from madeweekly
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  6. elderfloweranne reblogged this from madeweekly and added:
    Color me intrigued
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  12. shareadarkcorner reblogged this from madeweekly and added:
    Heck yeah, I’ve been wondering what to do with our scotch bonnets!
  13. chocolate-potato reblogged this from madeweekly
  14. smartmdblond reblogged this from madeweekly and added:
    Now I know what to do with the Scotch bonnet my neighbor gave me. :-)
  15. marychoo reblogged this from madeweekly
  16. maye reblogged this from madeweekly and added:
    ohh sounds delicious.
  17. tuxedohera reblogged this from madeweekly