The secret to Florida’s spicy chowders

Almost the entire world’s supply of datil peppers is grown on Florida’s northeast coast, said Jane and Michael Stern in Gourmet. “Datil-pepper-charged food” is guaranteed to set your tongue on fire. The pungent peppers first arrived in the U.S. in the late 18th century when farmers from Minorca, an island off the coast of Spain, settled in St. Augustine. Pepper crops are small, and “producers of the best hot sauces maintain private fields.” These local institutions serve up spicy Minorcan chowder and chicken wings:

Barnacle Bill’s Seafood House

Famed for its “lushly crusted fried shrimp.” The restaurant’s Devil Drops—datil peppers in liquid form—are hotter than Tabasco. 14 W. Castillo Drive, (904) 824-3663

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O’Steen’s Restaurant

“No credit cards, no tablecloths, no cocktails, wine, or beer.” The clam chowder, though, is potent. 205 Anastasia Blvd., (904) 829-6974

Schooner’s Seafood House

Pour out a puddle of sauce for dipping shrimp, hush puppies, fries, corn bread, and biscuits. 3560 N. Ponce De Leon Blvd., (904) 826-0233