Scotch bonnet peppers are used to make the famous Caribbean or West Indian pepper sauces. Pepper sauce is traditionally used as a condiment, as well as to season meat, fish, and poultry. The Scotch bonnet is also used whole to impart flavor without the full impact of its heat. In some preparations, it’s simply chopped or minced and added to the food in the early stages of cooking.
You can reduce a lot of the heat from the Scotch bonnet (and any pepper, as a matter of fact) by removing its seeds as well as the membrane found inside the pepper—this is where most of the heat is stored. The more finely the pepper is chopped or minced, the more heat is spread in the dish. And be sure to take care when you’re chopping the pepper; you’ll definitely feel the effects when it comes in contact with your skin, and make a note not to touch your eyes or mouth. You might want to consider wearing cooking gloves.
When using dried Scotch bonnets, rinse them first with warm water. Then let sit in hot water for 10 minutes to rehydrate, and add whole to dishes or chop before adding to a recipe.
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