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.
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.