Capsicum chinense 'Chocolate habanero'

Chocolate Habañero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. The Chile Pepper Institute of New Mexico State University reported that the Chocolate Habañero Chile was the hottest chile pepper they had tested. Also known as the Congo black the fruits have a unique, rich flavor unduplicated by any other pepper. The 5cm (2in) fruits ripen from an emerald green to a chocolate brown approximately 100 days after transplanting. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.