The Red Datil is a vibrant and flavorful cross between the Datil and the Red Fatalii. This hybrid captures the best qualities of both parents—the distinctive fruity heat of the traditional Datil pepper and the bold, tropical sweetness of the Red Fatalii—resulting in a pepper that is packed with heat and flavor.
The pods of the Red Datil exhibit a bright red coloration and a subtle elongation inherited from the Datil. The skin is smooth and firm, ripening to a brilliant red that glows against the dark green foliage of the plant.
The Red Datil falls within the hot range of the Scoville scale, typically measuring between 100,000 and 300,000 Scoville Heat Units (SHU). The burn develops quickly yet cleanly, offering intensity without overwhelming the palate. This approachable heat level allows its nuanced flavors to shine—sweet, tangy, and slightly tropical, with citrus and apricot-like undertones that linger pleasantly after the initial spice fades.
The Red Datil is exceptionally versatile in the kitchen. Its balance of heat and sweetness makes it ideal for hot sauces, fruit-based salsas, marinades, pepper jellies, and Caribbean-inspired condiments. When cooked, the pepper’s natural sugars deepen, enhancing savory dishes, while in fresh form it adds brightness and aromatic complexity to seafood, poultry, and grilled vegetables.
Plants are vigorous and highly productive, reaching medium height and producing a consistent yield of pods throughout the growing season. The Red Datil thrives in warm, sunny conditions and rewards attentive growers with abundant harvests of uniform, vividly colored fruit.
