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recipe-help Need a pepper recommendation for my latest sauce

The Hot Pepper

The Hot Pepper

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Looking for pepper recommendations to go with my Smoked Onion Grilled Peach Hot Sauce (unnamed).

The flavors are smoked Vidalia onion slices, grilled peach halves, fresh lemon juice, rice vinegar, chipotle powder (for more smokiness, just a touch), and Thai basil. A few other things like the salt etc. but those are the dominant flavors. I want a really BRIGHT and citrusy pepper that is SUPER hot for this. Something to add to the vibrancy and not so much the earthiness as that is taken care of. I won't be smoking the peppers as I want to retain all the qualities of the pepper I find. I am not interested in mixing peppers I am hoping one can do the job. Thanks!

Please don't steal this! 🦹‍♂️😁😂
 
The Hot Pepper said:
Looking for pepper recommendations to go with my Smoked Onion Grilled Peach Hot Sauce (unnamed).

The flavors are smoked Vidalia onion slices, grilled peach halves, fresh lemon juice, rice vinegar, chipotle powder (for more smokiness, just a touch), and Thai basil. A few other things like the salt etc. but those are the dominant flavors. I want a really BRIGHT and citrusy pepper that is SUPER hot for this. Something to add to the vibrancy and not so much the earthiness as that is taken care of. I won't be smoking the peppers as I want to retain all the qualities of the pepper I find. I am not interested in mixing peppers I am hoping one can do the job. Thanks!

Please don't steal this! 🦹‍♂️😁😂
Click to expand...

Regarding the bolded, I'd absolutely say that Fatalii would be your best bet.

I'd also wonder how Rocoto de Seda would go with these flavors, but that's not as hot as Fatalii and it's a different flavor profile.
 
Thanks

Considering Primotalii also. 7 Pot Primo x Fatalii. Has anyone tasted it? How are the Fatalii notes? (I've seen one called Golden and Mustard both but it looks like it's all heat not much citrus.)
 
Trinidad Scorpion Yellow CARDI

Borg9 Yellow

Puppy Head Tilt GIF by Sealed With A GIF
 
The Hot Pepper said:
Sounds yummy, could use this for flavor, and a superhot.
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Yeah it's a good pepper!

The Hot Pepper said:
Trinidad Scorpion Yellow CARDI

Borg9 Yellow

Puppy Head Tilt GIF by Sealed With A GIF
Click to expand...

You had my wheels turning when you mentioned citrusy, so my thinking was that the Fatalii is the most citrusy chinense that I can recall that also has solid, upper level heat. I think the only chinense that I've had that was more citrusy is the Limon, but it's far from upper level heat (especially with how high the bar has been raised!).

If you're factoring in the Trinidad Scorpion Yellow as a possibility, I'd also like to raise the Yellow Scotch Brains as a great contender. Also citrusy and very fruity like a yellow Scotch Bonnet, but also a hard hitter at around 900K SHU. It was a real winner in my garden last year!!
 
Havent tried too many yellow super varieties, but have grown plain ol yellow 7s and brain strain yellow and feel either would fit the bill, they were very similar. The BS probably gets the nod if you want extra hot.

This thread compared a couple varieties worth considering and made 7 pot nebru sound pretty good, thinking about growing it myself next season. But maybe milder than you were thinking, thsc estimates 800k shu https://thehotpepper.com/threads/7-...ain-or-trinidad-scorpion-moruga-yellow.74761/
 
Flamecycle said:
But maybe milder than you were thinking, thsc estimates 800k shu
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Best thing about making sauce is if you want it hotter you can add more peppers! 😂 I like pepper forward sauces anyway, not as background. So if you need to make it hotter and add more, but some of the peach or onion becomes more nuanced, that's fine. That's the background stuff. Also when picking out a pepper for its qualities, like this, the sauce should be pepper forward. Otherwise all the qualities will be buried and you will just be adding a "heat device." Thanks!
 
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