The jamaican scotch bonnet chili pepper cream is another very spicy chili pepper cream, made precisely with a variety with a high spiciness index, and for me, it’s always a challenge to prepare it.
It’s a real ordeal to prepare these chili peppers in various recipes, and the love for my husband is the only thing that gives me the courage to please him, so this time too, gloves and even a mask!!!
In the end, between cough and burning eyes, I did it!!!
Well, after all this effort, if you have a husband who loves spicy… please him!
Follow my recipe and you won’t regret it.
Try making this recipe yourselves, and if you make this or any of my other recipes, send me pictures, and I will publish them on my page with your name.
Approx. 300 Kcal total
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 5 mini jars
- Cuisine: Italian
Ingredients for the Jamaican Chili Pepper Cream
- 7 oz Jamaican chili peppers
- 1 ml Salt
- 1 tsp Extra virgin olive oil for cooking
- 1.5 tbsps Extra virgin olive oil during blending
Preparation of the Jamaican Chili Pepper Cream
First, take a pan, put the chili peppers cut into pieces, and you will surely need to wear at least disposable gloves to prevent the spiciness from staying on your hands.
Add the salt and 1 tsp of extra virgin olive oil, cook over medium-low heat, stirring often for at least 10-15 minutes.
Once cooked, put in a blender adding 1.5 tbsps of extra virgin olive oil and blend until you get a cream.
Put the obtained cream in the jars, I chose very small ones, close them well, and place them in a pot with water to cover them.
Let them boil for about 15 minutes, then let them cool in the water itself, and only after cooling can they be taken out of the pot.
If you want, once the jars are closed, you can also freeze them.
The used accessories, to wash them, help yourself with some vinegar that will help you remove traces of the chili pepper’s spiciness.
