Hungarian Wax Peppers

​It may look like a mild banana pepper, but the Hungarian wax pepper has a lot more bite. In terms of spiciness, it’s more akin to a jalapeño with a chance for a bit more heat. This is a great pepper for all sorts of cooking, including chiles rellenos, and a popular choice to top a salad or to pickle. They are very flavorful and slightly tangy-sweet with that mild heat layered on top. 

These chilies originated in − surprise − Hungary! It couldn’t have a more fitting name, but it does go by a few others. Sometimes it’s simply known as the hot wax pepper or the hot yellow pepper. The other aspect of the name refers to the waxy-like texture of the pepper’s rind.

Hungarian wax peppers do change color as they ripen, turning orange in hue, followed by red at full ripening. 

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Storage & Preparation

Fresh, unwashed peppers can be stored in the vegetable drawer of your fridge for 7-10 days. To avoid the peppers drying out in the crisper, it sometimes helps to put a damp paper towel in the drawer to keep the air moist. To prepare your peppers, wash them with cold running water. Use a small paring knife to cut out the stem and core of the pepper. Remove the seeds by rinsing the pepper under cold water again. ​

Cooking Ideas

• Slice into rings for salads or add to sandwiches. We love this Mexican Pasta Salad.
• Roast and dress with olive oil, fresh garlic, dried oregano and sea salt.
• Quick pickle to bring the perfect amount of heat and acid to any dish.
• Stuff with cream cheese and sausage
• Char on the grill to top a burger.
• You can also work this pepper into marinades, hot sauces, stews, and stir fry.

Recipes

Five-Minute Salsa

Ingredients​

• 4 cups diced Roma tomatoes*
• 1 Hungarian Wax Pepper
• 3 jalapenos
• 1/2 Yellow Onion
• 6 leaves fresh Cilantro
• 3-4 cloves garlic
• Garlic salt, to taste​

Directions

• Dice the peppers, onion and cilantro. 
• Mince the garlic. 
• Combine all the ingredients with the tomato.
• Add garlic salt to taste. 

*You can substitute 3 cans ​petite diced tomatoes.

 The Best Grilled Peppers

Ingredients

• 6 Hungarian peppers
  
• Queso Fresco crumbled
  
• Olive oil
  
• Sea salt or kosher salt
  
• Pepper

Directions

• Carefully cut a "T" in each pepper. Carefully open two flaps to reveal the inside of the pepper and pull out the seeds.
  
• Stuff with cheese and coat in olive oil, salt and pepper.
  
• Heat a grill to medium high heat and add the peppers.
  
• Shut the lid and grill for about 2-4 minutes or until grill marks appear and the cheese is melted.
  
• Serve immediately.