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.
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.