Datil peppers are among the hottest varieties of pepper known to be eaten by humans. Consider this blog posting to be under the alternative energy heading for my blog. Datil peppers are generally regarded as being a variety of the Capsicum chinese species of pepper and are often classed as a variety of the habenero peppers, which they resemble both in appearance and hotness.
The datil variety differs from other habeneros in its distinctive fruity flavor which is almost as intense as its heat. Datils vary in heat between 100,000 to 300,000 Scoville units. The Scoville scale is based on content of capsicum, the hot chemical of peppers. By comparison, a jalapeno will vary between 2,500 and 10,000 Scoville units and a tabasco pepper will be about 50,000 units.
My first memory of a tabasco pepper comes from a time when was about three or four years old. I found a tabasco pepper on a neighbors lovely plant and managed to touch the pepper to my lip. I actually had a blister on my lip. Datils are hotter.
Datils and tabasco peppers have one trait in common. They have intense flavors. If you add a dash of Tabasco sauce to a scrambled egg (before cooking) the rich, hearty flavor of the pepper will be distinct without any noticeable heat. Many datil hot sauces have the distinct fruity flavor while not being hotter that Tabasco brand hot sauce, or even not as hot.
Fresh datil peppers are available in central Florida, especially near St. Augustine, and can be purchased online elsewhere. Most Datil peppers are produced within 50 miles of St Augustine. Datil peppers are usually associated with the Minorcan settlers near St. Augustine. Legend says that the Datil pepper will not grow elsewhere, but that is not true. It is possible that peppers grown elsewhere will vary in flavor. Datil pepper plants will vary some in flavor and are available in different varieties. Those labeled as Minorcan will have the most authentic flavor, but varieties developed by the University of Florida may be easier to grow away from the St. Augustine area.
The most famous datil dish is Minorcan clam chowder, or Minorcan conch chowder. The clam chowder recipe is made by substituting clam for conch. Conch can be purchased legally at a rather steep price, or it can be purchased on the black market at the risk of a serious felony conviction. Minorcan clam chowder recipes can be found online. Here is my older son Henry's recipe for a glaze for chicken or fish, or anything else that strikes your fancy.
BroHank's Datil Glaze
Ingredients:
1. 1 small to medium datil pepper
2. 1/3 cup citrus honey (lemon or lime if you can get it) Use raw local honey of any variety if you wish. Raw local honey has health benefits beyond those of commercial honey. Be aware that linden blossom honey is sold in Europe as Lime Blossom Honey.
3. 2/3 cup lemon or lime juice, plus zest to taste if desired. Key lime would be great.
4. About 1 cubic inch of fresh ginger root
Wearing gloves, remove seeds and pith from pepper. Do not touch any sensitive part of body, especially on face. If you can tolerate extremely hot foods, just toss whole pepper in blender. Add honey, juice, and ginger and blend until all solids are thoroughly pureed. Let sit for at least an hour, overnight would be good.
For chicken or fish, marinate for about 20 minutes, and then bake or grill while continuing to baste to produce a glaze to taste. This will be zesty.