All about the Datil pepper and a Datil pepper jelly recipe.

The datil pepper is a small but mighty chili pepper that packs a significant punch, native to the coastal regions of St. Augustine, Florida. Known for its vibrant yellow-orange hue and distinctive sweet, fruity flavor that is often followed by a lingering, fiery heat, the datil pepper is a cherished ingredient in local cuisine. The Scoville Heat Units (SHU) of the datil pepper range between 100,000 to 300,000, placing it on par with the habanero in terms of spiciness. However, its unique flavor profile distinguishes it from other hot peppers, making it a favorite among chefs and home cooks alike.

The history of the datil pepper is as rich and intriguing as its taste. It is believed that the pepper was brought to St. Augustine in the late 18th or early 19th century by Minorcan settlers, although the exact origins remain a bit of a mystery. These settlers were originally from the Mediterranean region and many had migrated from the island of Minorca, Spain. They brought with them their agricultural traditions, including the cultivation of the datil pepper. Over the years, the pepper has become synonymous with St. Augustine's culinary heritage, featuring prominently in local dishes such as Minorcan clam chowder and pepper sauces.

Today, the datil pepper continues to be celebrated in St. Augustine and beyond. Each year, the city hosts the Datil Pepper Festival, where locals and visitors alike can sample a variety of dishes showcasing this fiery fruit. The festival not only highlights the pepper's culinary versatility but also pays homage to its historical significance in the region. Whether used fresh, dried, or in sauces, the datil pepper remains a symbol of St. Augustine's rich cultural tapestry, bridging the past with the present through its enduring presence in the kitchen.

Recipe for Datil pepper jelly

Pepper jelly is a versatile and flavorful condiment, and making it with datil peppers adds a unique and spicy twist. Here's a simple recipe to create your own homemade datil pepper jelly:

Ingredients:

1 cup finely chopped datil peppers (remove seeds for less heat)

1 cup finely chopped bell pepper (red, yellow, or green for color)

6 cups granulated sugar

2 cups apple cider vinegar

1 pouch (3 ounces) liquid pectin

1/2 teaspoon salt

Instructions:

Prepare the Peppers: Begin by finely chopping the datil peppers and bell peppers. Remember to wear gloves when handling datil peppers to avoid irritation. The seeds can be removed if you prefer a milder jelly.

Cook the Mixture: In a large pot, combine the chopped peppers, sugar, apple cider vinegar, and salt. Stir well to mix all ingredients. Bring the mixture to a boil over medium-high heat, stirring constantly to ensure the sugar dissolves completely.

Add Pectin: Once the mixture reaches a rolling boil (a boil that cannot be stirred down), add the liquid pectin. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam that forms on the surface.

Jar the Jelly: Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth, and secure the lids tightly.

Process the Jars: Process the filled jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserve the jelly. Remove the jars from the water bath and let them cool completely.

Datil pepper jelly can be enjoyed in various ways, from spreading on crackers with cream cheese to using as a glaze for meats. Its sweet and spicy flavor makes it a delightful addition to any pantry. Enjoy your homemade datil pepper jelly!

To purchase Datil pepper seeds Click Here