Datil Peppers

If I can work out a way to process package and transfer ownership of them safely without getting myself contaminated (cant eat them- leaky gut syndrome/celiac disease) I'd be glad to share them with a few of you who might enjoy them. Can't promise, but the idea has been floating around in my head lately.

Started indoors, re-veg'd and then re-flowered after moving outside this spring. From seed of plant grown in Florida. These are native to the area from early settlers of St. Augustine. I was told they'd be hard to make produce in my clime in IL. I took that as a challenge- this the third or fourth try and finally success. Grdat flavored pepper that is decently hot. Though I've not tried this batch, nor will I be.

Barring any bad juju coming my way, I'll try and work out a plan where I can spread them amongst you fine folks, when they ripen.
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Capsicum chinensis it says here. Before looking just now, I only knew them as minorcan datils.

History of the Datil Pepper
The History of the Datil Pepper | First Coast Magazine
https://en.m.wikipedia.org/wiki/Datil_pepper

There was a good sauce I loved called Datil-do-it. Wifes parents lived in palm coast and we came across them in stores on the old street of St. Augustine...Hypolito?

 

Thank you.

 

I didn't know there was a Daltil N.M. I'll try another camera for a better shot of the plant as more ripen. All green makes poor pics of them out in the sun.
Only a few of the tiniest peppers have ripened, Tom. I suppose they're a little late from the transplant and relocation. But not too far off. The rest are mostly all in the two-three inch range, it looks like. And new flowers on top are still fruiting and loading up.
The orange makes for a nice color hot sauce, I thought. If you ever see the Dat'l Do-it sauce in a restaurant's line-up, give it a try. I think you'll be pleased with the flavor. Lisa just told me she had seen it at an Illinois Target as part of a holiday gift set one year.
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Somehow did a double post, sorry.

 

Thanks for that. I heard you can get dry ice at meijer's but they were out when wife checked.
The buffalo I bought came in a cardboard box double lined with sections of a pinkish insulation board, sitting atop a dry ice bag. Ice was gone but the meat all still frozen. An igloo ice pak may do in something like the cooler or an insulated box.

Thanks Tom. It's no Ferrari, but I sure enjoy it.
Those are just the first few "runts". They get better. Fellows I worked with brought in tiny pequin (?) peppers. I think it was working alongside so many generous sharing Mexican and Southwest Texas guys in my career that gave me the love for Mexican fare. That was always some good home cookin'.

Thanks. You could throw them in a cornbread side then. I used to do that.

 

Hi guys,

I've picked the first batch of peppers and am ready to send some out if anyone wants to give them a try. I have two packages sent out tonight to two of you. If anyone else wants a handful or two, let me know, and send me a shipping address.

What I am sending is small flat rate boxes with fresh peppers wrapped in newsprint and tissue paper. I read it is one way peppers are shipped on a hot pepper forum. Peppers picked a couple weeks ago survived being left in the sun through the hot days since well enough, so I expect they will survive a few days in the mail. The ones to be sent were just picked this evening.

They were soil grown with no pesticides used, using fish and kelp fertilizers and compost tea for the most part, with a couple waterings with fox farms hydroponic fertilizer during the bloom period.

For this picking, I have enough that four more boxes can be sent, with about two handful of peppers or maybe 15-20 Datil peppers per.

Private message an address, and with my wifes help I can have some more go out on Tuesday.

(I apologize for the sudden return to this without much follow up between then and now. I got hit twice recently by a swarm of yellow jackets, and several times in between those I took single stings. I was feeling poorly for a couple weeks.)
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Thanks John. I am feeling better. I will pm your tracking info shortly.

 

I sent the last packages tonight from this harvest, folks. Thanks for accepting the offer, and I hope they enhance your meals. Feel free to share what you thought of the flavor and heat, and what you made with them.

 

I didn't know they were that high on the scale. Thanks for that link to the scale. A prior favorite was serrano peppers which are closer to, but hotter than the jalopeno.

As for the datil, I can't seem to come up with a good definition of the fruity taste. I am curious to see how you would describe it. Its not a strong sweet fruit flavor to me, but kind of tropical. I come up with color more as a definition, than taste. ORANGE. Sort of citrusy, sort of mango? Orange in color and flavor just as it is on the spectrum, perhaps a bit farther from a more bitter chlorophyl filled green pepper, than a sweeter red bell pepper is, due to it's lower level of chlorophyl. For some reason, maybe because the taste is subtle, I tend to see it as pigment flavors rather than trying to choose a fruit that it matches. If that makes sense.

Thanks for the pic. I am happy to see the arrived looking good.