Despite several attempts, we have never had any luck growing chillies. Some say easy, some say hard. Same say it depends on the direction of sunlight. Whatever the reason is, it is just unfortunate as we LOVE chilli.
What is your favourite chilli? For me, while I like most of them, “Scotch Bonnet” is the most memorable chilli.
Scotch Bonnet was introduced to me by Darren – a good work mate from my previous workplace. At the time, he just worked out how to grow chillies in his garden, and he was about to try to grow his treasure, that was Scotch Bonnet. It was his favourite chilli. When I said I had never heard of it, he promised me that he would give me one when he succeeded.
Scotch Bonnet is named after a Scottish headwear – a tuis tam o’shanter hat. In spite of the cute small shape and bright yellow colour, it is the 5th hottest chilli in the world, and has a heat rating of 100,000 – 350,000 (Jalapeno is about 2,500 – 8,000)!! It is often used in Caribbean cooking such as Jerk Chicken.
I decided to cook chicken stir-fry with the given Scotch Bonnet (yeah! He succeeded!). As per his instruction, I used a tiny tiny tiny of it. As soon as I added it into a hot frying pan, the beautiful floral fragrance came through. It was just beautiful. It was a totally different experience in terms of chilli cooking! While I was enjoying by myself in the kitchen, my husband in the lounge started sneezing and screaming, “OMG, what is that? Are you trying to kill me?!?!?!”.
LOL!!! How is it possible?!?!?! LOL!!!
It was like, the chilli was trying to compliment me who was working hard in the kitchen with the beautiful fragrance while punishing him who was relaxing in the lounge by the harsh spiciness. Hahaha!LOL!
The chicken stir-fry came out really well. The chilli had a beautiful flavour. It was fruity, somehow. There was a touch of freshness in the heat. No wonder Darren lived this chilli.
Since we moved here, I have seen neither Darren nor Scotch Bonnet. I kind of miss the good old days over there. I wonder if we can find Scotch Bonnet here… Bunnings??
Today, I am introducing my Pickled Chilli recipe, just using normal red chillies. I love having a jar of Pickled Chillies in the fridge. I normally chop up and sprinkle them over the dishes with a bit of the pickling liquid. You can use it for salad, grilled protein and soup. It spices up the daily meals. The ratio of my pickling liquid is 1 vinegar to 1 water – very easy to remember. Store it in the fridge and it will last for at least 6 months. You can presonalise it as you like by adding different spices and herbs.
Chilli Season is coming soon. If you find a big bag of chillies in the market or you are one of the lucky people who can grow a lot of chillies, I certainly recommend making this Pickled Chillies. Hope you like it.
Ingredients for 1 x 500ml Jar:
- 200g Red Chilli – chopped
- 1 Bay Leaf
- 3 Cloves
- 150ml of Water
- 150ml of White Vinegar
- 6 Teaspoons of Sugar
- Place the chopped red chillis and bay leaf in a sterilised 500ml jar.
- Place cloves, water, white vinegar and sugar in a small pot. Bring it to a boil. Make sure the sugar has dissolved completely, and then turn the heat off.
- Pour the hot pickling liquid over the chillies. Make sure the chillies are under the liquid.
- Put a lid on tight. Let it cool down. Store in the fridge for a week to be ready.