Where does this pepper type fall in the scoville range. Scotch Bonnet is also not listed is presumed very high.

Piquin................. 140,000 Arbol................................................... 35,000
Tien Tsin............ 60,000 Crushed Red Pepper (California)........ 20,000
Dundicut............. 60,000 Chipotle Pepper.................................. 15,000
Jalapéno............. 55,000 Cascabel Pepper................................. 11,000
Crushed Pakistan 40,000 Aleppo Pepper.................................... 10,000
Sanaam............... 40,000 Guajillo Pepper................................... 6,000
Cayenne.............. 40,000 Ancho Pepper..................................... 3,000

Ken, according to Wikipedia, Datils are way up there with habaneros, in the 100,000 to 300,000-scoville range (but with a "sweeter, fruitier flavour"). Wikipedia is not 100% reliable, but it seems safe to assume these are some pretty spicy peppers!

Laura, what a fun idea.

Say, would you share your recipe for sausage?

Zabby

Laura,

A very generous offer.

You have mail.

Bill

Guess they would fry my insides and also any exit and entry points!!

The datil pepper ranks with the habanero's but has a bit of a smoky-sweet flavor. Personally, I prefer it to the habanero in cooking, unless I'm making a jelly. Don't get me wrong though, they are a VERY hot pepper so use sparingly. The link below is for the local extension service's info on the pepper. The peppers I have are of the yellow variety. I hear they are sweeter than the other greenish type, which I've never grown.

Zabby, for the fresh sausage I used
1 lb pork loin (ground, chilled)
4 lb turkey breast (ground, chilled) I used butterball version that is nearly fat-free; I buy at SAMS then grind in my KitchenAid

2 TBSP white sugar
3 TBSP + 2 tsp kosher salt (I would reduce by 1 tsp next time but my hubby likes it this way)
2 TBSP fennel seed, cracked
1 TBSP corriander seed, cracked
2 TBSP paprika
1 TBSP dehydrated minced garlic
2 TBSP Italian seasoning
2 tsp black pepper, ground
3/4 c ice water
1/4 c red wine vinegar
1 TBSP 'datil dust' (including seeds- I just ground in blender the dried peppers)

Mix together in mixer, stuff into natural casings and then I freeze mine, 6 to a ziploc bags until ready to use. I will let you know that it is not going to be a juicy-fatty sausage but its got quite a full spicy flavor (we like it that way) and is better on the heart! Also, this way a 2nd one doesn't seem a guilty... We'd have to eat how many of these to make 20g of fat??? hahahaha =)

Here is a link that might be useful: Datil pepper