My husband loves peppers and pepper sauces. We were only in St. Augustine for three hours before he discovered a new type of pepper sauce on our table: A-Frame’s datil pepper sauce. He splashed some onto his fish, took a bite, and then doused it some more. It quickly became another St. Augustine addiction.
Datil peppers are indigenous to St. Augustine and are of Minorcan heritage. Apparently, this hot-yet-sweet pepper is used in many Minorcan recipes and in most of the restaurants we went to in St. Augustine. We tried various datil pepper sauces on fish, chicken, and beef. It was delicious every time we tasted it and we took a couple bottles home. We also made a trip to the farmer’s market while we were there and found one vendor who sold some of the small, yellow peppers. (They were green when we bought them, but they turned yellow within a week.)
I wish I could describe their flavor. I looked at other resources. They’ve been described as a sweeter habanero but I don’t really agree with that. They’ve also been compared to the west African “fatal” pepper. That makes it sound extremely hot, but we didn’t find it to be so. Just delicious.
Our datil pepper supply quickly ran out once we got home. My husband put it on everything! Guess we’ll have to go back to St. Augustine someday. We do like to feed our addictions.
What peppers are you partial to?