The Stingray pepper, which was created by crossing the Scotch Bonnet Foodarama and the Trinidad Scorpion Butch T, is considered a hot pepper despite its superhot lineage. Developed at the Innovation Acre at Tyler Farms, the Stingray has a fruity aroma and has a sweet flavor. It is slightly hotter than a Scotch Bonnet and a Habanero, but it doesn't quite have the heat of a Trinidad Scorpion. Steve Bender, who developed the new variety, wanted to create a spicier version of the Scotch Bonnet Foodarama while also maintaining it's delicious tropical flavor. The Stingray pepper has thin skin and starts out green, ripening to red at maturity. It's an excellent pepper for tropical hot sauces or salsas. The Stingray pepper averages about 600,000 to 800,000 Scoville Heat Units.
