Chile Peppers Recipes
Chile Peppers Recipes Pepper Recipes and Information

Fatalii Chile Pepper

Fatalii Chile Pepper Stats

Name: Fatalii
Pronunciation: Fa-TAL-e
Length: 3"
Width: 1 ¼"
Scientific Name: Capsicum chinense
Other Names: fatili
Scoville Range: 125,000 - 325,000

Fatalii Chile Pepper Origin and History

The fatalii chile originates in Central and Southern Africa. It is listed as one of the deadliest hot peppers by the Scoville Food Institute.

Fatalii Chile Pepper Description

Fatalii chile pepper plants can grow up to 4 feet tall. The pod is wide at the top and tapers to a point at the bottom. The peppers start off as a pale green color then mature at around 100 days and turn bright yellow. The skin is wrinkled with a slight sheen.

The extremely hot fatalii has a citrus like flavor in addition to the heat. The fatalii red is another version of this chile and is one of the hottest peppers in the world.

The heat of fatalii is often compared to habanero peppers. Even before they are harvested the heat that the peppers contain is evident from their aroma. Home and commercial gardeners report that the heat from the chile is a deterrent to deer.

Fatalii Chile Pepper How to Serve or Use

Fatalii chiles are combined with fruit to make jellies and jams and combine especially well with peaches. In addition to traditional African dishes, fatalii peppers are used to spice up Mexican dishes like quesadillas. The searing hot pepper has also been added to beer to add a fruity flavor along with heat to the brew. Fatalii chiles are also used to make barbeque sauces, marinades and hot sauce.

As with most peppers, removing the seeds and membranes reduces the heat. It is also advised that contact lenses should be removed and gloves should be worn when handling Fatalii chile peppers.

Image(s) provided by: | Wikipedia

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