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Pepper, Fatalii

Capsicum chinense

• 90 days from transplant
• Conventional
• Fruits ripen from green to orange
• Habanero-type with citrus flavor
• Plants grow to 30 inches
• Very hot pepper

This variety works for:

• Fresh eating
• Roasting
• Salsa
• Pickling
• Drying

The hottest pepper we offer, from the Central African Republic. Habanero-type peppers with delicious citrus flavor and few seeds. Golden-orange 3" long fruits are borne in abundance on sturdy 30" plants. A great choice for pots and can be overwintered inside.

This pepper is: EXTREMELY HOT (a little goes a long way)

Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.

Try adding this pepper to salsa recipes. It has a citrus, spicy flavor that is best enjoyed when the peppers are immature.

You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

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