Pepper - Chile - Scotch Bonnet

The Pepper Hot Scotch Bonnet, 'Capsicum chinense', is 10 to 20 ties hotter than a Jalapeno. Once you get over the initial blistering heat, the intense citrus-like flavor will win you over. Scotch Bonnet is a type of Habanero, considered the hottest pepper in the world. Words such as hellish, blistering, and incendiary are used to describe the heat. The Red Scotch Bonnet is sweeter and a little less hot than a Habanero. Scotch Bonnet will produce a crop in climates not quite hot enough for Habanero. They are great in salsa. The question is, "Are you man or woman enough to grow and eat this variety?" Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when 1 inch long or longer. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately.