Roger brought these peppers home one day, a gift for me from the wife of one of his worker's he said.
She had called them devil peppers, but a little online research proved them to be datils. They rate about 100,000 on the Scoville chart, and are quickly becoming my favorite here in Nicaragua.
Two peppers, deseeded and sliced, were enough to adequately season a quart size jar of onion relish, but I couldn't resist and made a flamin' jar with 6 peppers, as well. Gotta add some of that to some BBQ sauce and make up a zesty batch of ribs soon!