The Datil pepper is closely associated with the city of St. Augustine, Florida, and is known for its unique flavor and heat. Like Hatch peppers, the Datil pepper is tied to its home city more than most other peppers. St. Augustine has been the main source of Datil peppers for well over a century. It is believed that indentured workers from Minorca, Spain introduced the Datil pepper to St. Augustine in the late 1800s.
The heat level of Datil peppers is similar to the Habanero or Scotch Bonnet as it averages about 100,000 to 300,000 Scoville Heat Units (SHU). Datil peppers are small, usually around 2 to 3 inches in length, and they are typically bright yellow to orange when ripe. It’s also very similar to the Fatalii pepper in terms of heat.
The flavor of Datil peppers is fruity and sweet with a fiery kick. It is a sweeter pepper than the Habanero and is commonly used to add heat and flavor to various dishes, such as hot sauces, salsas, marinades, and spicy pickles. Datil peppers are also used in some traditional Floridian recipes, like Datil pepper jelly and Datil pepper-infused vinegar.
Datil peppers are particularly associated with St. Augustine, Florida, and the surrounding region. They have a cultural significance in the area and are used in local cuisine to create distinctive flavors. Due to their limited geographic distribution, Datil peppers are not as well-known or widely available as some other pepper varieties.
