Robert -- I grew fatalli last year for the first time along with about 15-18 other C. chinense varieties, including "Red Savina" from three different sources (two OP and one from R&K Seed). The fatalli was BY FAR the hottest. My wife calls them "the hateful little bastards". I think they have fantastic C. chinense flavor and are quite easy to work with. I dried some, pickled some, made fatalli hot sauce, and made fatalli pepper jelly -- all were excellent. I'm a big fan. By the way -- I was visiting my family a few months back, and my mom says -- "Look at this article in 'Southern Living' about this fellow who grows all of these chiles right here in Virginia". Very nice article. I told her that I "knew" you through the list. Matt --- Robert Farr - The Chile Man <rbfarr@erols.com> wrote: > So - I'm curious about the opinions out there regarding the heat of the > Fatali. > > I've grown them for years, and find them hotter than Red Savinas - say, > 500,000 SHUs. > > Want say ye??? > > Love2Troll wrote: > > >Just harvested my first ever pods. Very, very nice! My thanks to Matt E & > Marv L for seeds. I have plants from both of your seeds. > > > >I was a little surprised at how little they weighed. A similar sized rocoto > would weigh 5 or 6 times as much. They will be very easy to smoke, dry & > grind. > > > >http://www.fototime.com/7BC6F0407B503A5/standard.jpg > > > >http://www.fototime.com/3772778CD3B939F/standard.jpg > > > >http://www.fototime.com/0BE82690AC44934/standard.jpg > > > >Very tasty, but not sure my lips will ever stop burning. These babies are > going to make an excellent smoked powder. Most likely pecan wood for the > smoke as I have pretty much decided that is my favorite. My son really likes > apple smoked red rocoto and I just did a request for him a couple days ago. > > > >A happy JohnT > > > > > > > > > > ===== __________________________________ Do you Yahoo!? New and Improved Yahoo! Mail - Send 10MB messages! http://promotions.yahoo.com/new_mail