food Other peppers for Jerk sauce?

T

TNAndy

I am a big fan of Jamaican cooking, especially Jerk meats, be they pork, chicken, whatever.  My problem, however, is Scotch Bonnet peppers are simply too hot for me.  According to a Google search, Scotch Bonnets score somewhere upwards of 100,000 Scovilles.  OK, I'll admit it.  I'm a big weenie--I cut the seeds out of my Jalapenos before I make salsa.
 
I'm wondering if any of you experts could suggest a somewhat cooler alternative to Scotch Bonnets that still carries the sweetness of the original?  How about a pepper about 1/10 as hot as a Scotch Bonnet but still sweet?  I'm not concerned about color or shape, just flavor.  Is there a Scotch Bonnet derivative in the 10,000 - 35,000 Scoville range?
 
My hobby is growing tropical spice plants.  Did you know Capsicum plants are tropical perennials and will grow into small trees in frost-free places?  We only treat them as annuals in temperate zones.
 
As you may know, Jerk meat is properly grilled over Allspice wood the way we would use hickory or mesquite for barbecue in the USA.  In Jamaica, Allspice is known as Pimento.  Several years ago I bought an Allspice tree sapling and have been growing it ever since.  It is now so tall I have to cut the top out every autumn before I bring it inside for the winter.  I have collected leaves, twigs, and bark and now have grocery bags full of leaves and sandwich bags full of bark and twigs.  I'd like to BBQ some Jerk from scratch using ingredients I've grown myself here in Tennessee.
 
Do any of you have recipes for Jerk sauce or dry rub that use cooler peppers than Scotch Bonnets?
 
Thanks in advance.
 
I would maybe try a low heat chinense type. Like the trinidad seasoning peppers, perhaps? Not positive they are quite that low in heat but they will add the chinense flavour you're looking for.
 
Welcome to the forums :party:
 
Any pepper. The spices are more important. Escallion, thyme, allspice...
 
TNAndy said:
I am a big fan of Jamaican cooking, especially Jerk meats, be they pork, chicken, whatever.  My problem, however, is Scotch Bonnet peppers are simply too hot for me.  According to a Google search, Scotch Bonnets score somewhere upwards of 100,000 Scovilles.  OK, I'll admit it.  I'm a big weenie--I cut the seeds out of my Jalapenos before I make salsa.
 
I'm wondering if any of you experts could suggest a somewhat cooler alternative to Scotch Bonnets that still carries the sweetness of the original?  How about a pepper about 1/10 as hot as a Scotch Bonnet but still sweet?  I'm not concerned about color or shape, just flavor.  Is there a Scotch Bonnet derivative in the 10,000 - 35,000 Scoville range?
Click to expand...
 
If you're looking for the flavor but not the overall heat...take one Bonnet, slice it part way through, add it whole to your marinade .
 
Although if you're making a paste...........cut a small portion of one pepper up....no seeds, nor membrane.
 
In a qt of Jerk paste I'll add a dozen Scotch Bonnets, seeds and all.....but as THP notes.....it's all about the Jamaican Allspice, Thyme and Escallion.
 
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