In lieu of a sticky thread, maybe we can keep this one bouncing up to the top for a while.

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Here's one I invented last night, using fatalii. The taste of fatalii is described as "citrusy", but raw I never quite got that. Tastes like habanero to me. (A first taster said that the first note is sweet. Fair enough.) Last night I noticed an avocado and decided to use fatalii in a recipe that wants citric acid: guacamole.

1 Haas avocado

1/2 to 1 fatalii pepper (amount to taste) minced fine

1/2 tsp garlic powder (a clove or two of fresh garlic, crushed is better)

1 Tbsp salsa (optional, but I like it)

1 tsp or so of lemon juice (try it without first)

Smash all together. Salt to taste (probably unnecessary).

Simple, but one of the best batches of guacamole I've ever had. The avocado seems to moderate and spread the heat at the same time, and the "hab" flavor is a perfect complement to the other ingredients. I also got a hint of orange rind - that previously missed citrus note.

Try it on skillet-toasted flour tortillas.