Pepper Profile: Fatalii

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Pepper Profile: Fatalii

by Harald Zoschke

What a pepper–it looks so innocent, but if you cut open a Fatalii pod and take a wiff, you’ll get a clue that a very, very hot chile is waiting for another victim.

Like the Habanero, Scotch Bonnet and Red Savina, Fatalii belongs to the Capsicum chinense family. Due to their high dehydrocapsacin capsaicinoid content, C. chinense peppers typically offer a somewhat delayed heat sensation that sneaks up on you. If you ever tried a habanero or a habanero sauce, you know what I’m talking about. On the contrary, the Fatalii also delivers an instant burn. Add an intense, fruity flavor, and you have an interesting habanero alternative.

The Fatalii pepper originates in Central Africa, evolving from peppers that returning slaves brought to their home continent.

Fatalii seeds are available through various pepper seed vendors. During growing season, small plants are available fom Chileplants.com

The plants grow 20 to 25 inches in height, and plant distance should be about the same.

Fatalii plants love full sun and really thrive in a greenhouse. The plants are also suitable for containers–which is great, because you can pick the sunniest place around the house and get them indoors in time before the first fall freeze kicks in (like with all pepper plants, freeze would be fatal to Fatalii). Don’t overwater–a little stress makes the pods even hotter.

The pendant pods get 2.5 to 3.5 inches long and about 0.75 to 1.5 inches wide. From a pale green, they mature to a bright yellow (there are red Fataliis around as well, but the yellow one is the “real thing.”)

If you cut them lengthwise, the rather thin-walled Fatalii pods are easy to dry. In more humid climates, you may have to use a dehydrator. Using a retired coffee grinder, you can turn the dried pods into a wonderfully hot and flavorful powder (store it in a cool, dry and dark place).

The pods also freeze quite well, but their fruity fragrance is enjoyed best when fresh. The salsa recipe below tones down the fatal heat to a pleasant level. Suicidal individuals use just half the amount of peaches.

So far, I’m only aware of one company that uses this interesting chile variety in hot sauces, and that’s Cajohns Fiery Foods in Columbus, Ohio. They bottle a pure Fatalii puree with just as much vinegar as necessary–a tongue blistering experience. Great for the salsa recipe below if no fresh Fatalii pods are available–substitute one teaspoon of Fatalii puree for each fresh pod. Cajohn also makes a sauce called Fatalii Fire, using the pungent pods, vinegar, onions, garlic and pepper. Not for the timid either is their “Talon,” a mind-blowing hot sauce that combines Fatalii and Red Savina peppers.

The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it’s just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.

· 2 nice, ripe peaches (always a beautiful sight)

· 1 Fatalii pod

· 1 teaspoon sunflower oil

· 1 teaspoon fresh ginger root, finely chopped

· 1 teaspoon fresh mint leaves, chopped,

· 2 teaspoons lime juice, freshly squeezed

· A pinch of salt

Peel and core the peaches, cut them into about 1/5″ cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.

Yield: About 1 1/2 cups

Heat Scale: Hot

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Photos by Harald Zoschke

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