The datil pepper, a sweet and fruity fruit of the Capsicum genus, is extremely hot and used to make a popular hot sauce in St. Augustine, Florida. It is a member of the Capsicum chinense species and can be dangerous when eaten raw.
A chili pepper is a fruit of the Capsicum genus, which also includes peppers, jalapenos, habaneros, and all other fruits known as peppers. The data is unique because it is extremely hot, similar to a habanero, but also sweet and fruity. The name comes from the Spanish for “date,” another type of fruit.
This pepper is yellow, elongated in shape, and between 1 and 3 inches (2.5 and 7.6 cm) long. When grown outdoors, chillies should be planted when there is no frost. The plant will reach maturity in about five months. Pepper’s biggest natural threat is a pest known as the pepper weevil.
Datil pepper has been grown by the Minorcan community living in the city of St. Augustine, Florida since the 18th century. It has been speculated that peppers originated in the Caribbean, although today they only grow in Florida. Fresh peppers and seeds can be very hard to find outside the St. Augustine area, although in theory the plant can be grown anywhere within the St. Augustine area. Typically, the fruit and seeds are only available from datil gardeners. However, bottled pepper-based hot sauces can be found in specialty stores around the country or through online vendors.
Most commonly, this pepper is used to make a sweet yet intense hot sauce, and recipes vary widely. A popular sauce is made with tomato paste and other sweet ingredients including brown sugar and honey. Datil pepper is also used in such St. Augustine specialties as clam chowder, pepper sauce, and chicken or sausage pilau.
Datil pepper is a member of the Capsicum chinense species, which includes some of the hottest peppers of all, such as Habanero and Scotch Bonnet. All of these pepper varieties have Scoville measurements between 100,000 and 300,000. As a result, they can be dangerous when eaten raw, with possible effects such as dizziness, diarrhea, heartburn, and a numb or intense burning sensation in the mouth. Care should also be taken when preparing recipes with a lot of peppers not to transfer any of the pepper juices to the mucous membranes, especially the eyes.
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