Datil

A datil is a small, very hot chilli pepper, usually yellow to orange when ripe. Although it is listed as a fruit, you use it like other chillies, as a seasoning.

It is notably fiery, so start with a small piece—such as a thin slice—and add more only after tasting the dish. Avoid touching your eyes after handling it; gloves help when you’re chopping several.

Slice it finely and remove the pale inner ribs and seeds for a milder result, though the flesh is still hot. For flavour without as much heat, steep a piece in a sauce or oil, then remove it before serving.

Yes. Add a little to simmering sauces, soups or stews, or finely chop it into marinades and salsa. Add it early for heat throughout the dish, or near the end for a sharper chilli flavour.

Their fruity heat works especially well with citrus, garlic, onions, tomatoes and vinegar. Try a little in fruit salsa, a hot sauce or a marinade for fish, prawns or chicken.

Keep fresh datils dry in a loosely closed bag in the fridge and use them before they soften or develop mould. For longer storage, freeze them whole or chopped; you can use them straight from the freezer.

Yes, but even a small raw piece can be intensely hot. Chop it finely into salsa or a relish, and keep your hands away from your face until you have washed them thoroughly.

Use less pepper and remove the inner ribs and seeds before chopping. Stirring in more of the dish’s other ingredients can dilute the heat; water alone does little to tame chilli burn.