Where to buy scotch bonnet peppers?

Jan 23rd, 2010 12:51 am

#1

Ix2L [OP]: Deal Addict; Mar 18, 2004; 1371 posts; 19 upvotes; The 6

Jan 23rd, 2010 12:51 am

looking to make a wing sauce for a friend of mine ..
would prefer hotter peppers aswell ..

markets located in woodbridge and it's surroundings is preferred

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Jan 23rd, 2010 12:43 pm

#2

Motoss: Deal Addict; Dec 27, 2006; 1012 posts; 163 upvotes

Jan 23rd, 2010 12:43 pm

Any grocery store - I live dwtn and can buy them from Metro / loblaws

Jan 23rd, 2010 12:47 pm

#3

Menthol: Deal Addict; Mar 14, 2004; 2597 posts; 154 upvotes; North Etobicoke

Jan 23rd, 2010 12:47 pm

Most West Indian grocery stores too.

http://www.heatware.com/eval.php?id=34666

Jan 23rd, 2010 1:38 pm

#4

duckdown: Deal Expert; Mar 7, 2005; 17622 posts; 760 upvotes; Brampton

Jan 23rd, 2010 1:38 pm

They're pretty common really, getting peppers hotter than these seems to be a difficult task

Off the top of my head, both Highland Farms and Fortinos and Sobeys local to me all carry them.. sometimes labelled as 'jamaican peppers'

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Jan 23rd, 2010 2:31 pm

#5

Ix2L [OP]: Deal Addict; Mar 18, 2004; 1371 posts; 19 upvotes; The 6

Jan 23rd, 2010 2:31 pm

how spicy will these be?

Jan 23rd, 2010 2:51 pm

#6

JJ23: Sr. Member; Jun 19, 2009; 547 posts; 6 upvotes; Toronto

Jan 23rd, 2010 2:51 pm

I saw a documentary on Jerk Chicken once (the Jamaican and Carribean kind)..i think it was Bobby Flay vs a pro who made it for a living.
Anyways, he swore that Scotch Bonnet Peppers were the key ingredient to making Jerk.

hope that answers your question.

Jan 23rd, 2010 3:09 pm

#7

duckdown: Deal Expert; Mar 7, 2005; 17622 posts; 760 upvotes; Brampton

Jan 23rd, 2010 3:09 pm

Probably an episode of "Throwdown!"

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Jan 23rd, 2010 3:25 pm

#8

owenx: Deal Addict; Aug 24, 2008; 1639 posts; 195 upvotes; Oakville

Jan 23rd, 2010 3:25 pm

Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units.[3] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.

Jan 24th, 2010 2:42 am

#9

Ix2L [OP]: Deal Addict; Mar 18, 2004; 1371 posts; 19 upvotes; The 6

Jan 24th, 2010 2:42 am

planning to make a wing sauce ..
any recipes recommended?

Jan 24th, 2010 3:46 am

#10

shadow_cruiser: Deal Addict; Jul 19, 2005; 3390 posts; 828 upvotes; Ottawa

Jan 24th, 2010 3:46 am

Scotch bonnets should absolutely not be used for wing sauce. They are meant for condiment hot sauce's, if you need a few drops here or there.

I highly recommend cayenne peppers, which is meant for this. If you want a milder tasting sauce, go for serrano chilies

Jan 24th, 2010 12:05 pm

#11

redblue: Sr. Member; Dec 2, 2008; 631 posts; 61 upvotes; Belleville

Jan 24th, 2010 12:05 pm

Ix2L wrote: ↑
Jan 24th, 2010 2:42 am
planning to make a wing sauce ..
any recipes recommended?

I usually use garlic, shallots, hot peppers, fresh herbs and franks red hot. Saute the garlic, peppers, and shallots in butter, toss the herbs in for the last 30 seconds and pour in the hot sauce. Scrumptious.

Jan 24th, 2010 2:42 pm

#12

UrbanPoet: Deal Expert; Jan 27, 2004; 35842 posts; 1998 upvotes; Toronto

Jan 24th, 2010 2:42 pm

shadow_cruiser wrote: ↑
Jan 24th, 2010 3:46 am
Scotch bonnets should absolutely not be used for wing sauce. They are meant for condiment hot sauce's, if you need a few drops here or there.

I highly recommend cayenne peppers, which is meant for this. If you want a milder tasting sauce, go for serrano chilies

I think the only sauce here.... is weak sauce. :cheesygri

Some people can just take the heat.

I occasionally make dishes with scotch bonnet.

Apr 6th, 2014 3:41 pm

#13

Anthony197: Newbie; Nov 17, 2013; 1 posts

Apr 6th, 2014 3:41 pm

I for one use scotch bonnets for most of my spicy dishes, I find them more flavourful then jalapeños and if used right (don't use a full red one) they can be used to make some killer sauces. I cook Caribbean food professionally and half my family are from Jamaica and the guys is right they are just as important in making jerk spice as thyme and allspice. Just know that you need far less to make something spicy than most other peppers other than habanero or ghost peppers.