this post was submitted on 26 Nov 2025
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While mostly true, this is also mostly a Bell Pepper thing here with distinct stages, with Bells bred to sort of stall out at specific color stages. Scotch Bonnet also, in my experience, does the full green, neon green, yellowish green, neon orange, red stages. Each stage has a different flavor (IMO orange is the best of both worlds, sweet with floral and bitter notes from the green stage).
Though, most peppers are green and then turn red, or green, orange for a day or two, and then get to red. Plenty will turn red from the top down, or starting at the side. Everything in my garden this year was green to red.
Scotch Bonnet, holy cow the flavor they bring (and heat, those bastards scare me now).
I've dealt with (and eaten) hotter peppers. But, yesterday I was making something that called for Scotch Bonnets. I only needed 2, but they came in a pack of about 20. I didn't want to waste them, so I decided to cut up the rest and freeze some of them, and put the rest in vinegar. I spent a long time cutting them up, and washed my hands every 3-4 peppers, but somehow I still managed to get enough pepper juice on my hands that for hours afterwards my fingers were on fire.
I've never had to use gloves while cutting up peppers before. OTOH, I've also never cut up an entire package of Scotch Bonnets in one go. Next time, hopefully, I'll remember to wear gloves. At least this time I was careful never to touch my face while there was any risk of my fingers being spicy.
Yep - my aprroach to SB is to buy a few, put on gloves, cut them up, baggie in portions I use.
Then wash gloves and knife, discard gloves. Wash hands.
Put those bagged up SBs in another baggie, freeze.
Then wash everything one last time.
I don't think they're as hot but have you ever grown Tabasco peppers?
I grew them one year and the flavor on them is insane.
I would just mash one into a paste and mix it with garlic and mayonnaise and it made the best aioli.
Near the end of the season I still had a lot of green peppers on there so I plucked them off and soaked them in vinegar so the vinegar was very flavorful and spicy.
I don't think I can grow tabasco peppers where I live. I'm also not good at growing anything. But, that sounds great.
Earthbox or (the now defunct) Aero Garden (they couldn't compete with cheap Chinese knockoffs).
Was gifted an Aero Garden a few years ago, it's a game changer.
Queen Majesty has a scotch bonnet and ginger hot sauce that is so goddamn good. Unfortunately, the bottles are really tiny and kind of expensive.