Scotch Bonnet peppers known also as "Bonny Peppers". Found in many Caribbean islands and also West Africa. These peppers are used in many African cuisines, and the primary ingredient in Pepper Soup! Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red; however, other varieties of this pepper can ripen to orange, yellow, peach, or even a chocolate brown. One of my favorite things to make with these peppers is the African Pepper Sauce! If you love extreme heat, it is the perfect addition to almost any meal!
Here is the recipe!
10 peppers Habenero, scotch bonnet pepper
1 medium onion
4 garlic cloves
2 tablespoon bouillon powder or Maggi
2 basil leaves
2 tablespoon parsley
1-3 roma tomatoes adjust to for spiciness
1/2 -1 cup vegetable oil
1. Coarsely chop the tomatoes, onions , and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired.
2. Pour the pepper mixture into a small sauce pan bring to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt.
3.Let it cool, pour in a mason jar or a container with a lid and store in a fridge for about a week or more. In order for your pepper sauce to last a long time make sure it is fully covered in oil
Recipe credits: https://www.africanbites.com/african-pepper-sauce/