Have you tried Madame Jeanette, or Scotch Bonnet? They are similar in heat, and fruity flavors, tho’ each unique in their own way. I haven’t had a chance to grow Madame Jeanette, yet. And have a bunch of Habanero and Scotch Bonnet growing / setting fruit right now. Also growing the Peruvian chili, Aji Rojo, which ripens a little faster. I’ve had enough ripen to make a small batch of sauce. Not as hot, but flavorful.
I gather they come from Surinam, as a friend who lived there as a child brought them to my attention. I love the heat, and the flavor. There’s a local restaurant that has a hot sauce with Scotch Bonnet, and pineapple. Well, and my kitchen, hopefully soon. They are still green, so I must be patient.
Oh, that sounds delish. Gonna have to try that
Heck, yeah. Habaneros are my favorite pepper!
Have you tried Madame Jeanette, or Scotch Bonnet? They are similar in heat, and fruity flavors, tho’ each unique in their own way. I haven’t had a chance to grow Madame Jeanette, yet. And have a bunch of Habanero and Scotch Bonnet growing / setting fruit right now. Also growing the Peruvian chili, Aji Rojo, which ripens a little faster. I’ve had enough ripen to make a small batch of sauce. Not as hot, but flavorful.
https://en.wikipedia.org/wiki/Madame_Jeanette
https://en.wikipedia.org/wiki/Scotch_bonnet
I haven’t and thank you for the recommendation. I will keep an eye out for those varieties.
I gather they come from Surinam, as a friend who lived there as a child brought them to my attention. I love the heat, and the flavor. There’s a local restaurant that has a hot sauce with Scotch Bonnet, and pineapple. Well, and my kitchen, hopefully soon. They are still green, so I must be patient.