Datil Pepper (Capsicum Chinense)

Scoville Units: 100,000 – 300,000 (very hot)
Uses: Pickled, Hot Sauces, Cooking
Commercial Availability: Regional

Probably one of the most underrated peppers out there and is one of my favorite hot peppers. Some say this pepper originated in Minorca Spain while others say it is from Cuba, wherever it comes from it has most certainly found a home in St. Augustine, FL and its Minorcan community.
St. Augustine, FL. also hosts a yearly Datil Pepper festival where different forms of sauces, jams, relishes and featured foods are found. For more information is available here. St. Augustine is a beautiful place to visit so that is also a plus.
These bright orange beauties, pack a good deal of heat similar to a Habanero or scotch bonnet pepper but the flavor is much sweeter with a slight smoky finish. It’s a great pepper to grow, one plant can yield as many as 60 to 80 peppers per season. Great to cook with and can replace a Habanero in many recipes. The traditional sauce made with these peppers is a savory tomato (sometimes ketchup) based sauce with onions, garlic and aromatic spices. Our version is available here, Datil Pepper Sauce.
Give this one a try. It’s well worth the effort.