Organically Homegrown. Open Pollinated. Heirloom. Non-GMO. Min. 15 Seeds. Capsicum chinese. (100,000 - 300,000 SHU)
A rare heirloom pepper native to St. Augustine, Florida! One of the most flavorful, unique peppers I have ever tried! Datil peppers add unique flavor to salsas, soups, and make AMAZING hot sauce. The secret ingredient in Minorcan Clam Chowder! This might be my favorite of all the hot peppers I've ever tasted--a real treat.
I've found that true Datil Peppers seeds are VERY hard to find. These seeds are the real deal! I've purchased "Datil Pepper" seeds through some reputable sources in the past that did not produce true Datils.
Similar in heat to a habanero, Datil peppers have a much more aromatic, fruity flavor that can almost taste sweet. So flavorful and unique! Young fruits ripen from light green to bright yellow and orange. Mature peppers are roughly 2-3" in length, tapered, and somewhat smooth to the touch.
Start indoors 6-8 weeks before average last frost. Germination can be very slow and spotty—sometimes taking several weeks or more—so be patient. A heat mat will aide germination.
I highly recommend placing established seedlings in a greenhouse to speed up development.
Harden off young plants in a sheltered location outdoors before transplanting into garden. Transplant seedlings after danger of frost has passed when soil has warmed to over 60 degrees.
These tend to mature into bush like plants, so give seedlings adequate room between plants. Overcrowding can lead to a variety of problems including powdery mildew and various fungal diseases.
*I have had some success growing these peppers with a limited growing season (zone 6a) but as with many very hot pepper varieties, Datil Peppers require a longer growing season to fully develop and produce fruit. If you can, start seeds as early as possible indoors. You will have a better chance at a good harvest if young plants are fairly developed when transferred into the garden after frost. These plants do not tolerate ANY frost.