What can I do with a scotch bonnet chilli?
You are bringing up a rather sore point here. I was once trying to impress someone with my knowledge of chillies. As the conversation wore on I started tasting them, cutting off bits to taste. I had coped quite well with the medium sized milder ones and even managed to nibble a bit of a red birds chilli, the one used in Thai cooking. I had got away with this by only tasting the flesh rather the seeds which is where the heat really is. Unfortunately, I hadn¹t reckoned on the Scotch Bonnet, and, one tiny little bit on my tongue and my eyes were watering and my tongue went numb and felt too big for my mouth. I have never forgotton that embarassing show of bravado. It is worth trying them though. The best way to use them is not to cut them up at all but to use them whole in a stew or casserole. You will get a milder flavour doing this, because the seeds themselves are not exposed to the liquid. The easiest way of using very hot chillies such as the Scotch Bonnet is the method known as ‘wal
