Greetings- We grow Datils [St. Augustine, near which the Minorcans are said to have planted the first Datils in the USA is about 70 miles away]. Here's our favorite Datil recipe: Datil Mayonnaise [Great on seafood, sandwiches, etc.] 2 C. cooking oil [we use olive or sunflower] 1 fresh egg 1/2 tsp white pepper 1/2 tsp dry mustard juice of 1 lime or lemon 1 Tb. cider vinegar Datil peppers [whole, stem removed] to taste [we use 3 or 4] salt to taste [we use about 1/4 tsp] Break egg into blender. Add white pepper and mustard and whiz for 10 -15 seconds until egg is frothy. Dribble oil in slowly. An emulsion [smooth glop] should form. After about 1/4 cup oil has been used the oil may be added a bit faster. But trickle, don't pour! At about 1 C. oil it should be fairly thick. At this point add the lemon/lime juice while continuing to whiz. Now drop in the Datils, one at a time, a few seconds apart followed by more oil . The vinegar & salt may be added here. Beat in more oil until the mayo is sufficiently thick. Pour immediately into lidded container & store in refrigerator. It keeps for several months. Notes: This spatters badly so add the oil through the hole in the blender lid. 3 or 4 Datils make a nice piquant mayo but some C_H's may want to try more---it's up to you. Some may want to de-seed/devein the Datils. Done that; don't taste much difference. If the mixture separates [usually from adding the oil too rapidly] stop immediately---it won't re-emulsify! It can be rescued, sort of: Save the mess, start over [wash & dry the blender!], go slowly, and trickle in the separated mixture at about the half-way point. You may need to use additional oil to get the eggier mayo thick enough. This recipe works with most any chiles [including dried ones, in case of emergency!]. Those who are concerned about consuming raw eggs probably should not try this recipe. Enjoy! Gene ************************************************* * F. Eugene (Gene) Dunnam * * Gator Slide Farm * * 104 SE 138 Ave. <dunnam@phys.ufl.edu> * * Micanopy, FL 32667 (352) 466-3538 * * <http://www.phys.ufl.edu/~dunnam/Welcome.html>* *************************************************