As salsa peppers go, there are few more perfect than scotch bonnet peppers. Their extra-hot spiciness is on par with its cousin, the habanero (100,000 to 350,000 Scoville heat units.) And the scotch bonnet’s natural sweetness pairs very well with many common salsa flavors.
Because of that sweetness, scotch bonnets are often paired with tropical fruits. But here, we turn to more traditional salsa flavors. Why? We want the scotch bonnet’s natural sweetness to take center stage. When paired with tropical fruits, the chili’s natural fruitiness is at best complementary. Here, we want it to shine.
This salsa is already pretty spicy, but feel free to use the whole scotch bonnet if you would like something even more extreme.
Like this recipe? You’ll love these too:
- Spicy Blueberry Salsa: We pair bright, grassy green jalapeños with earthy blueberries in this delicious recipe.
- Peach Habanero Salsa: Another one with big heat. Fruity habs and peaches are an excellent pairing.
- Spicy Coconut Salsa: A surprisingly delicious side to pork or chicken.
Scotch Bonnet Salsa
- 1/2 scotch bonnet pepper seeds removed
- 6 plum tomatoes seeds removed and chopped
- 2 scallions coarsely chopped
- 1 lime peeled
- 2 garlic cloves
- 1 teaspoon lime juice
- 3 teaspoons vegetable oil
- 2 teaspoons coriander
- Using a food processor, finely chop the Scotch bonnet, scallions, garlic, and whole lime.
- When complete, add the chopped tomatoes, lime juice, vegetable oil, and coriander, and pulse until you reach your desired salsa consistency.