Scotch Bonnet Pepper?
This particular pepper has been the subject of an inside joke between Gav and I for the last two years. I’ve never cooked with it but have always been curious as it is known for its incredible heat properties. So when I came across these lovely coloured jewel like chillies in the supermarket, I knew it was time to experiment.
I decided to incorporate these peppers into a recipe introduced to me by my friend Adlin a couple of years ago. Since then it’s become of my go to pasta recipe as it’s not only simple to dish up but it’s flavourful, healthy and colourful. Usually I add normal chillies to this dish which gave a very subtle amount of heat, but surprisingly the scotch bonnets were a delightful addition. It wasn’t overpowering and the heat produced was quite satisfying. Mind you, I only used half a pepper for one portion.
This dish makes use of basic ingredients; spaghetti, spinach, garlic, chillies and salmon. However if you prefer, these ingredients can be substituted with other types of pasta or fish.
There is nothing quite like fresh salmon
Just remember once you’ve handled scotch bonnet peppers, wash your hands and wash them again. And for the sake of your eyes, don’t rub them!