This Spicy Scotch Bonnet Pepper Pickle is one of my go-to condiments when I’m making a pot of Chicken Pelau or any richly spiced Caribbean dish. Quick to prepare and full of bold heat, this fresh pickle is made with fiery Scotch Bonnet and Wiri Wiri peppers, plus garlic, lime, and onion for balance and punch. Though not a traditional long-fermented pickle, this Caribbean-style mix is cured briefly in citrus juice for instant flavor and can also be made with vinegar if you want it to last longer in the fridge.
It’s a lively and versatile table addition, perfect alongside curry chickpeas, rice dishes, or grilled meats. And don’t be shy about tailoring the heat level; just remove the seeds and use fewer peppers if you want a milder version. Whether spooned on the side or served as a spicy dip, this pickle brings serious island flavor to your plate.
Ingredient Guide
- Scotch Bonnet Pepper: Delivers bold, Caribbean-style heat.
- Wiri Wiri Peppers: Small, punchy peppers often used in Guyanese cooking.
- Garlic: Adds aromatic depth and balances the spice.
- Onion: Offers texture and subtle sweetness.
- Sea Salt: Helps season and cure the mixture.
- Black Pepper: Enhances the flavor and adds mild heat.
- Cilantro: Brings brightness and a fresh herbal finish.
- Water: Used for quick pickling; can be swapped with vinegar for longer storage.
- Lime Juice: Acts as a citrus cure, balancing the spicy elements.
Shopping Made Easy
- Wear gloves when handling hot peppers—this recipe is no joke!
- Use white vinegar instead of water if you plan to store the pickle for several days.
- Wiri Wiri peppers may be found at Caribbean or South American groceries. Substitute with bird pepper or cayenne if needed.
Cooking Notes from the Kitchen
- Including the seeds and membranes intensifies the heat, remove them for a milder pickle.
- Finely chopping the peppers creates more uniform flavor, but you can leave them chunkier for texture.
- This pickle pairs beautifully with any savory dish needing a bold kick—think Pelau, curry lentils, or grilled snapper.
Can I make this less spicy?
Yes! Remove the seeds and membranes from the peppers and reduce the quantity to your comfort level. You can also use milder chili varieties as a base.What is Scotch Bonnet Pepper Pickle?
How long will this pickle last?
If made with lime juice and water, it should be eaten within 1–2 days. Made with white vinegar, it can last 3–4 days refrigerated in an airtight container.
Spicy Scotch Bonnet Pepper Pickle
Description
This is one of those quick and spicy pepper pickles, with a lot of texture and bursts of flavorful heat, that I enjoy when making Chicken Pelau. It’s also an incredible side to many curry dishes, vegan or protein-based.
Ingredients
Instructions
-
Give everything a good wash, then a uniform-sized chop, and place it all in a bowl.
-
Add the salt and black pepper. You may crush or finely chop the garlic. Add the water and lime juice and stir well to combine.
-
Allow the citrus juice (lime) to gently cure it for about 15 minutes before using it as a side condiment or spicy salsa-like dip.
If you prefer it more fiery, use a couple of Trinidad Moruga Scorpion peppers. Yes, I did include the seeds and white membrane around the seeds from the Scotch Bonnet and Wiri Wiri peppers.
TIP! Even if you wore gloves when handling the hot peppers, I’d recommend washing your hands immediately with soap and water.
Note
This will be VERY SPICY; even when preparing it, I recommend wearing gloves. As mentioned in the ingredient list, if you want it to last a few days (in the fridge), use white vinegar instead of water. If making this dish gluten-free, please go through the entire list of ingredients to ensure they meet your specific gluten-free dietary requirements.
