Been given four Scotch Bonnets...

[Mobile Chicane]

Even sniffing the bag, my nose is tingling. I'm presuming these are freaking hot.

Any recipes / advice for what to do with?

[sherman]

Dare you to eat one whole.

[Sheets Tabuer]

I grow these, do not and I mean do not eat a raw one, wear gloves when you chop them.

They are excellent in a homemade chili sauce or the James Martin jerk sauce recipe, I have been known to throw them in Mexican chili.

Again don't eat a raw one, my mouth only started talking to me again last year.

ETA Seared Tuna or squid go well with them too.

Edited by Sheets Tabuer on Saturday 7th May 01:32

[JoeFrost]

Jesus Mother of God don't do that... I had a a Caribbean take away once and, thinking it was half a tomato (??) I popped it into my mouth...

Now, I have a proper white-boys tongue, I don't 'do' spicy foods...at all. So this was like a IED had gone off in my mouth, I was thrown to the floor choking and gasping for milk as the girl I was with fell about laughing.

Took about two hours to become managable pain i.e. speech capable again.

[LeoV8]

Chemical warfare. After touching them, wash hands thouroughly before going to the lav. Trust me!

[sherman]

Booo. You lot are no fun.

[Sheets Tabuer]

JoeFrost said:

this was like a IED had gone off in my mouth, I was thrown to the floor choking and gasping for milk as the girl I was with fell about laughing.

Took about two hours to become managable pain i.e. speech capable again.

I remember the first time I ate one, as I chomped down it was like the back of my mouth was someone elses, it point blank refused to swallow or even open up to allow it near the back of my mouth. Suddenly I started making the sound of a dog with a bone stuck, hacking as if to cough a bone up.

Weird sensation when your brain wants to eat it but your body says fk off.

[Stu R]

They really aren't that bad if you're into chilis, about on par with habanero (they're very similar) - not something you want to eat in abundance on their own, but as an ingredient they're delicious. They will make a dish pretty damn hot if you just chop it up like mild chillis.

You can use them in pretty much anything, but they're great in chili or anything else that works with habaneros. Lots of great caribbean recipes use them, think jerk chicken and fish and you're onto a winner. De-seed them if you want the heat lowering.

[cornet]

Jerk Chicken!

1 Scotch bonnet, handful of fresh thyme, 3 tablespoons of honey, 1 tablespoon cider or white wine vinegar, 1" ginger, teaspoon allspice, salt, pepper. Chuck in blender or pound to a pulp in a pestle and mortar. Spread over chicken and leave a few hours or over night if possible.

Ideally cook on BBQ making sure to baste in remaining marinade ever 20min or stick whole lot in the oven for 40min (or until chicken is cooked).

Also works well with mackerel, don't need to marinade or cook for as long though.

Serve with rice and peas(gungo beans) and/or sliced onion & red/orange pepper.

[Stu R]

Ohhh FWIW I use them in a slightly tweaked version of the Jailhouse Chili recipe you posted up from [IIRC] Kenny's cajun-creole cookbook. It works exceedingly well.

[Wadeski]

if your making a stew or similar and want to tame the heat, put one in whole, then remove during the cooking process. not being chopped & fried gives you taste but a bit less heat. and no accidental nuclear bits left in to bite into.

[Maxymillion]

Chop one, no gloves. Then touch your bellend. It'll be a right laugh..........for us.

[Stu R]

Maxymillion said:

Chop one, no gloves. Then touch your bellend. It'll be a right laugh..........for us.

It'll be laughs galore as she goes through the 'shed your female reproduction organs and grow a penis' stage.

[Maxymillion]

Ahhhh I see.....I think the pain might match spontaneously changing genitals though.

[Steve Evil]

As Stu says, pretty hot, but once you've started cooking with Nagas and the like, fairly tame in the chilli pecking order.

[Pferdestarke]

Hot yes, but only if you eat the placenta and seeds. If you remove them and chop the flesh in to small chunks and add according to taste they are great.

I find they have a pleasant metallic taste.

They have a scoville rating of between 100,000 and 350,000.

[JFReturns]

Remove seads and membrane, and do a searing salsa. I like getting chopped avacado, chopped toms (peeled and seeded), bunch coriander, chopped spring onions, few chopped garlic cloves, chillis, loads of lemon juice and a good splash of EV olive oil.

Great with crisp veg, crisps and bbq'd meat and fish

[ambuletz]

only four?
We like to get a small £1 bag of scotch bonnets. grind them up with abit of salt, pepper, lemon juice and a tiny tiny bit of oil. a nice simple chili paste for putting on food. tastes nicer and fresher then bottled hot sauce, which can be too sweet or vinegary.

[Simpo Two]

'Researchers at Warwick University tested the Naga Viper and found that it measures 1,359,000 on the Scoville scale' according to Wiki.

So still a little way to go yet... don't see the point myself, battery acid is cheaper.

[Roger645]

I did what someone else here suggested a while ago, chop them in half and put them in sherry for a few months. Remove them and use the sherry to add a bit of zing to soups and sauces.