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Datil Pepper

Capsicum chinense

Datil PepperMost visitors to St. Augustine, Florida have never heard of St. Augustine’s most beloved treasure, the Datil pepper, but it has been the centerpiece of Old Florida cuisine since the 1800s. The plant typically grows to be around one to two and a half feet tall and bears elongated yellow/orange colored peppers. The plant takes about five months to mature and has been affected by pepper weevils and adverse weather conditions.

Today, a handful of families who trace their heritage to the original Minorcan settlers continue to grow the pepper and make unique products with them. The pepper’s bright, fruity flavor is well suited to hot-sauces and spice mixes. The McQuaigs, who own Minorcan Datil Pepper Products Company are one such family. Their line of Datil products includes a spice mix, a mustard, a BBQ sauce and their top-seller—a hot sacue that is sweet, tangy and spicy all at the same time.

Datil PepperThe greatest challenge facing the McQuaigs and other small-scale Datil pepper product producers is the low quantity of peppers produced, since almost all production is centered around St. Augustine. The hurricanes and floods of recent years have been a considerable detriment to production and only a handful of farmers can meet commercial demand. Locals, however, continue to grow the pepper in their gardens and use it to make various hot sauces and other dishes like chicken pirlau and Minorcan clam chowder. Bottles of vinegar infused with Datil peppers can often be found on the tables of many local eateries.

Click to find sources for this item at Local Harvest

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