Just got back from the Datil Pepper Festival in St. Augustine.
(It was still going on today)
Not the hottest pepper out there, but one of my favorites. Sampled dozens of sauces, picked up some datil pickles and a couple of plants - mainly for the seeds so I can grow my own.
One of my family favorites is Red Devils; one lb ground beef browned and drained, one bell pepper & one onion (both diced and sauteed separately), two 10 ounce bottles of DatilDoIt pepper sauce, 4-6 ounces of Texas Pete, 3-4 tablespoons of crushed red peppers and 3 chopped Cayenne peppers. Simmer for about 45 minutes and put it in Pita pocket bread. Guaranteed to burn you twice. Mmmmmm