Fatalii peppers originate from Central and Southern Africa. They are part of the Capsicum chinense species, which also includes other hot peppers such as the habanero and the ghost pepper. Fatalii peppers are renowned for their intense heat, with Scoville heat units (SHU) rating typically ranging from 125,000 to 400,000, placing them among the hottest peppers in the world.
In terms of appearance, the fatalii is usually yellow in color, although there are variations that are red or white. They are elongated and tapered, usually about 2 to 3 inches long. The flavor of the fatalii pepper is unique and often described as fruity with a hint of citrus, making it a popular choice for citrus-based hot sauces and salsas, as well as dishes where lemon or lime is a critical component.
Fatalii pepper fast facts
| Scoville heat units (SHU) | 125,000 – 400,000 |
| Median heat (SHU) | 262,500 |
| Jalapeño reference point | 14 to 160 times hotter |
| Capsicum species | Chinense |
| Origin | Africa |
| Use | Culinary |
| Size | Approximately 3 inches long, tapered |
| Flavor | Sweet, Fruity, Citrusy |
How hot are fatalii peppers?
The fatalii falls squarely in the extra-hot level of the Scoville scale, with a Scoville heat range (125,000 to 400,000 Scoville heat units or SHU) nearly equal to its South American cousin, the habanero (100,000 to 350,000 SHU.) It’s just slightly hotter on both ends of the range, at the top end nearing even a super-hot chocolate habanero (425,000 to 577,000 SHU) in heat. Compared to our jalapeño reference point, the fatalii ranges from 14 to 160 times hotter than a jalapeño, if you compare the mildest jalapeño to the hottest possible fatalii.
One distinction with the fatalii pepper is its uncommonly quick sting. Unlike the habanero and its other close habanero-type family members (like the scotch bonnet and the Red Savina) where you have a somewhat slow burn, the fatalii’s heat is felt immediately. You’ll feel it on your tongue, especially the sides and center, which is where your taste buds are that respond to tangy and sour flavors.
What does it look like and taste like?
The fatalii ages from green to a citrusy yellow. There are red and white fatalii peppers grown as well, but these are not the heirloom variety. They are a strain of the original and often carry a bit more heat. In shape, these chilies grow to about three inches long, and they taper to a point. It’s a slimmer, more pepper-like profile than the more bulbous habanero or scotch bonnet.
In terms of flavor, the fatalii is fruity, sweet, and citrusy. In fact, this is one of the more citrusy chilies you’ll come across. There’s more than a hint of lemon and lime in the flavor, along with an earthy “peppery” taste. Its taste is unique compared to its sweeter cousins, like the scotch bonnet.
Cooking with fatalii peppers
As a general rule, any recipe that uses habaneros or scotch bonnets are typically good fits for the fatalii. The natural sweetness works well with the tropical dishes, salsas, and sauces normally featuring those extra-hot peppers. But remember, there is a flavor difference. The citrusy taste will have impact in the overall flavor profile.
The citrusy tang to the fatalii makes this a perfect partner to any citrus hot sauce, citrus-based salsa, or dish that uses lemons or limes as a flavor booster. These are typically lighter meats like grilled chicken or fish. Fresh fatalii chili also works nicely with any fresh fruit that pairs well with oranges. Careful, though: That’s a fruit plate that’ll knock your socks off.
With the fatalii’s thin walls, drying them is also a terrific option. Dried fatalii is perfect to then crush into one of the more unique chili powders or pepper flakes you’ll find. Fatalii powder is perfect for sprinkling on a citrus plate to add some significant heat.
Take care when handling fatalii peppers: this is a level of spiciness that needs great care in the kitchen. Otherwise, you’ll experience severe chili burn from the capsaicin in the fruit (primarily found in the pepper’s white membrane.) Wear kitchen gloves when chopping this chili. The fatalii is potent enough that you may want to also consider kitchen goggles to protect your eyes from the capsaicin.
And, know how to combat chili burn before you begin. Our post on combatting chili burn gives you the knowledge you need (hint, milk not water.)
Common fatalii pepper ingredient pairings
You’ll find that many popular ingredient pairings lean into the tropical fruity flavors prevalent in this chili. Here are some of the most common:
- Garlic: Garlic’s robust flavor can stand up to the heat of the fatalii pepper. This pairing is often used in hot sauces and stir-fries to balance the pepper’s intense heat and sweetness with a savory note.
- Lemon and Lime: As mentioned, the citrusy flavor of the fatalii pairs naturally well with lemon and lime. Plus, the acid in these citrus fruits can help to cut through the heat of this chili. This pairing is especially popular in Mexican and Thai cuisine.
- Cilantro: Cilantro’s fresh and citrusy flavor complements the bright, fruity notes in fatalii peppers. This pairing is common in salsas and chutneys.
- Ginger: Ginger’s spicy, sweet, and warm flavor pairs well with the heat and fruitiness of this chili. This combination is often used in Asian and Caribbean cuisines.
- Coconut Milk: The creaminess of coconut milk can help to temper the heat of the fatalii, while its sweetness complements the pepper’s fruity flavor. This pairing is often used in curries and soups.
- Cumin: Cumin’s earthy and slightly bitter flavor provides a nice contrast to the heat and fruitiness here. This pairing is common in Middle Eastern and Indian cuisines.
- Honey: Honey’s sweetness can help to balance the chili’s heat, while its rich flavor complements the pepper’s fruitiness. This pairing is often used in glazes and marinades.
- Oregano: Oregano’s earthy and slightly bitter flavor pairs well with this pepper’s heat and fruitiness, offering a bit of a culinary foil to the citrusy flavor. This combination is often used in Italian and Mexican cuisines.
- Mango: The sweetness of mango can help to balance the heat of the fatalii, while its tropical flavor complements the chili’s natural fruitiness. This pairing is common in salsas and hot sauces.
- Vinegar: The acidity of vinegar can help to cut through the heat, creating a balance of flavors. This pairing is especially popular in pickling and hot sauce recipes.
Recipes to try
Here are a few from our collection of spicy recipes that use either habaneros or scotch bonnets. The fatalii, particularly with the ingredient pairings within these specific recipes, is a terrific swap-in.
- Honey Habanero Sauce: We use habs here, but the fatalii is a terrific pairing with honey, so it works just as well.
- Scotch Bonnet Orange Hot Sauce: The citrusy flavor here is a natural fit for this chili.
- Mango Pico de Gallo: This fresh, tropical salsa fresca also uses habs, but the sub-in is easy here.
