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The chillies we use...
A quick overview of which fruit we choose to utilise in our Artisal Cotswold Chilli Sauce
Scotch Bonnet
A fruity pepper commonly used in Caribbean cuisine as well as West African.
It's name supposedly comes from its resemblance to the Scottish tam o' shanter bonnet hat.
Typically between 100k & 300k SHU
Chile de Arbol
A small Mexican used frequently as decoration due to nit losing its red colour after being dried.
15k to 30k SHU
Habanero
Another well known chilli, nearly as hot as a Scotch Bonnet but less fruity and more floral.
Suited to hot climates, it is thought they originate in the Yucatan.
100k to 300k SHU
Poblano
A mild fat chilli from Puebla, often stuffed and roasted.
When dried, it becomes a chile ancho
1k to 1.5k SHU
Bola
Once Dried, it becomes Cascabel, which means Baby's Rattle
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Jalapeño
Perhaps the most commonly known, the chilli only actually becomes Jalapeño once pickled.
Fresh it is known as cucaresmo in Mexico
Once ripe, the red jalapeño is smoked dried over Pecan shells, it is then a Chipotle
3k to 8k SHU
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