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Thai Chile

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Saint Augustine Honey-Mustard Dressing

St. Augustine is famous mostly for its history and its charm, but it is famous for one thing more:  Datil pepper chiles.  Legend has it that the Minorcans brought this spicy delight with them when they migrated from the Caribbean to the shores of northeast Florida.  Over the years the Datil has become a mini-industry in St. Augustine where the chile is transformed into hot sauces and spicy mustards.  When my first Datil pepper plant matured I was motivated to put them to good use.  They are first cousins to the Scotch Bonnet and the Habanero sharing their festive orange and yellow colors, smoky flavor and their incredible heat.  This wonderful concoction, adapted from a recipe by Alton Brown, is wonderful as a salad dressing and as a dipping sauce.

5 tablespoons your favorite honey
3 tablespoons brown mustard
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 whole Datil pepper (seeded and deveined) see notes

Combine all ingredients in a blender and whirr until the Datils are well minced, 2-3 minutes.  Chill and serve.


I find that 1 Datil makes this dressing moderately spicy (remember, they are in the Scoville range as Habaneras), add more to suit your own palate.




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