First pod of the season! (I'm now in love with fataliis)

sreinhard88

sreinhard88

It's that wonderful time of year again, I finally have my first ripe pod!  This year's beauty is a yellow fatalii, roughly as long as my middle finger and slightly thicker.  The question is what should I do with it?  I'm tempted to just eat it straight since I've never had a fatalii, therefore I should probably experience it in its true glory...ah screw it, down the hatch! Cheers everyone!  :cheers:
*takes a bite off the very tip*
 
...
 
In the immortal words of George Takei, OH MYY...this is wonderful...so light and floral and fruity and fresh...and what a lovely burn...I'm in heaven... 
 
Oh and as a side note, anyone know any good recipes for my future fataliis?
 
ikeepfish said:
Fatalii pairs well with highly citrus fruits like pinapple, orange, mango, etc.
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Peppers with fruit?  I've never thought of that before...so chop it up and mix it into a fruit salad or something?
 
sreinhard88 said:
Peppers with fruit?  I've never thought of that before...so chop it up and mix it into a fruit salad or something?
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well I was talking about cooking with it but I don't see any reason why you couldn't go fresh in a salad....most people wouldn't though lol.  If you're into eating fresh blazing hot peppers on salad then by all means
 
Making like a pork butt marinade with pinapple and orange would probably be pretty good with Fatalii
 
sreinhard88 said:
It's that wonderful time of year again, I finally have my first ripe pod!  This year's beauty is a yellow fatalii, roughly as long as my middle finger and slightly thicker.  The question is what should I do with it?  I'm tempted to just eat it straight since I've never had a fatalii, therefore I should probably experience it in its true glory...ah screw it, down the hatch! Cheers everyone!  :cheers:
*takes a bite off the very tip*
 
...
 
In the immortal words of George Takei, OH MYY...this is wonderful...so light and floral and fruity and fresh...and what a lovely burn...I'm in heaven... 
 
Oh and as a side note, anyone know any good recipes for my future fataliis?
Click to expand...
Eat the first one straight so you can experience it in all its glory.
 
sreinhard88 said:
Glory experienced  :dance:  what a great pepper!
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Can you describe how it tastes and the heat ? Thanks !
 
PS- I'm growing them next season as I've already ordered all my seeds for next year.
 
One of my favorite ways to cook with fatalii is on pork tenderloin. Let the tenderloin sit out about half an hour to come to room temp. Preheat oven to 500F. Lightly coat the tenderloin with olive oil then either sprinkle on dried powdered fatalii or slather on fatalii puree. Sprinkle just a tad of salt and garlic, then freely sprinkle with ground rosemary. Roast for 9 minutes then flip and roast 9 more minutes. Tent with foil 10+ minutes, then slice and serve. This also works well with poultry and fish, just adjust the cooking time.
 
Candied fatalii pods are also excellent, but sneaky with their heat.
 
geeme said:
One of my favorite ways to cook with fatalii is on pork tenderloin. Let the tenderloin sit out about half an hour to come to room temp. Preheat oven to 500F. Lightly coat the tenderloin with olive oil then either sprinkle on dried powdered fatalii or slather on fatalii puree. Sprinkle just a tad of salt and garlic, then freely sprinkle with ground rosemary. Roast for 9 minutes then flip and roast 9 more minutes. Tent with foil 10+ minutes, then slice and serve. This also works well with poultry and fish, just adjust the cooking time.
 
Candied fatalii pods are also excellent, but sneaky with their heat.
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That sounds very good !!
 
SavinaRed said:
Can you describe how it tastes and the heat ? Thanks !
 
PS- I'm growing them next season as I've already ordered all my seeds for next year.
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In terms of flavor it has a very strong floral taste with a good citrus note to balance it out, at first I thought it was almost too much of a floral taste but I got used to it after another 2-3 bites. Texture was relatively light and crisp as the flesh itself was relatively thin.  Heat was definitely there but by no means was it unbearable, just a bit less than a hab I would say. It was a very consistent burn that actually went away a lot faster than I expected it to.  Good to hear you're already planning for next year (at least I'm not the only one starting to gather seeds lol), I'm sure you'll find the Fatalii to be an excellent choice for your garden as I have for mine!  I always heard people on here raving about how good they are and I didn't fully understand until now...I see the light...its shiny and beautiful and full of fresh yellow fataliis...
 
BTW…. I recently started making pork jerky with fatalii and rosemary, and so far it's everyone's fav. Lots o' peeps asking when am I going to make more - I make it almost every week now.
 
geeme said:
BTW…. I recently started making pork jerky with fatalii and rosemary, and so far it's everyone's fav. Lots o' peeps asking when am I going to make more - I make it almost every week now.
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That sounds fantastic!  What cut of pork do you use for jerky? I've never made pork jerky
 
sreinhard88 said:
Peppers with fruit?  I've never thought of that before...so chop it up and mix it into a fruit salad or something?
Click to expand...
mango salsa is pretty common lots of recipes on google.
 
Grilled pineapple salsa w/ fatalii! Excellent on gamefish, I first made it for mahi, but soon realized it was delicious on snapper, amberjack, pompano, and sea bass! I'm sure most other fish would work too.As well as pork, boar, or chicken! IT made a really good peach salsa as well, of course making sauces and powders is always fun, but mostly I just eat them whole w/ dinner or chopped up on top!
 
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