One of the pepper sauces I enjoy is from datil peppers, which are grown in the U.S. around St. Augustine, FL. They were brought over from the old country when the area was settled.
They are a slightly sweet pepper, with some heat, that doesn’t last forever.
I myself can’t handle the hotter peppers. No way could I do Carolina Reapers. Bring on the Pepto Bismol.
Not big on corn so I hadn’t planned on it and then ended up forgetting the baby bellas so I’ll grab some tomorrow for other meals and salads. Another store has pork tenderloin on sale which goes good with pepper/onion/mushroom. Finely chopped veggies with a little water/cornstarch and a spice or two could make it saucy.
The Shishitos have actually been giving me a little heartburn. I had an iron stomach my whole life but things change as you get older I guess.
I think I’m growing Datil next year. Comparable heat to habanero but “more complex, sweeter, and more fruity”. Quite a variety of reviews on rareseeds.
4-5 foot tall to short and stocky. Gallons of peppers to a couple of dozen. Wouldn’t produce through heat to produced well in 100 temps.
I do like my crazy heirlooms. Sounds like a good front yard garden experiment like the 2 cherry tomatoes last year that had 200+ green tomatoes that wouldn’t ripen due to the heat and then came all at once on the cool down.
Good clean entertainment LOL