I shop at a local farmer's market, and one of the vendors specializes in
peppers. One year she had a variety called "sugarchile", which was as you
described, sweet and flavorful, hot but not overbearingly so. They were
absolute wonderful, I froze a lot to use during the winter and I never tired
of them. I tried to grow them myself the next year, but had trouble finding
seeds, as did the farmer--apparently there was a crop failure. She couldn't
locate them for the next few years either, so my guess is that despite its
wonderful taste characteristics, it was too much trouble to grow/hybridize,
and has been dropped from commerce.

This year she is offering a pepper called "Crimson Lee" (not sure of the
spelling) which comes close to "sugarchile". It is perhaps a bit hotter;
when I bite into one, I start to panic, then the heat recedes quickly and
I'm left wanting more. It's shaped something like a Hungarian semi-hot, but
more narrow.

Cheers,
Sue

--

Zone 6, South-central PA




I want to find a hot pepper that has that nice fruity, almost perfumey
taste
when you first chomp into it. The problem is, the ones I've found are too
hot. The heat overtakes the flavor about 2 seconds after biting. An
example
would be Thai Hot. I have some Bulgarian Carrot peppers that are fruity
and
aromatic, but as usual, too hot. I grew the Datils on advice garnered
from
this learned group (well, and individual from this group!), but they don't
seem to be quite what I'm looking for. Fun to experiment though. That's
never a waste.
Ken