RE: [CH] Datils
John Sphar (chilehead@pacbell.net)
Tue, 14 Jul 2009 10:27:52 -0700
I'm withya mo. I tried the sauce you mentioned and was underwhelmed. Kinda
like calling a cheese "habanero jack" and puttin one hab in for every two
pounds of cheese. I _have_ tasted them fresh, though, and they are a tasty
chile. (Had to put that in so not to get flames throwed at me from
datilphiles.)
John S.
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com] On Behalf Of peppermo
> Sent: Monday, July 13, 2009 5:44 PM
> To: Sandy Olson; ChileHeads
> Subject: Re: [CH] Datils
>
> Don't be mislead on the "datil-do-it" sauce. I cannot figure
> out how they can claim that it contains datils and is not hot.
> The farm is near St. Augustine. They must use one pepper per
> 100 bottles.
> Marketing.....it's all about marketing.
>
> Datils are in the Hab family and hot. Real hot.
> My buddy from Vietnam ate one and broke out in a sweat and
> proclaiomed that they had a deeper heat than a birds pepper.
> Now that's hot.
> It's not about the heat...it's about the taste. Datils are
> like no other pepper.
>
> Let Jim Campbell chime in on this pepper. He knows they are
> hot. He can't grow them in Indiana and Jim can grown just
> about any pepper.
> Datils are special.
>
> mo
>
>
> ----- Original Message -----
> From: "Sandy Olson" <sandyo@myclearwave.net>
> To: "ChileHeads" <chile-heads@globalgarden.com>
> Sent: Monday, July 13, 2009 7:00 PM
> Subject: [CH] Datils
>
>
> > Hey, Mo...isn't a Datil sort of a....uh, hmmmm, moderate
> pepper? The only
> > ones I've had were pickled in jars sold in a restaurant we used to
> > love...the name on the label was Datil Do It and they were
> very good.
> >
> > SandyO
> > CH #1146 of the moderate persuasion
> >
>