Hungarian Wax chili pepper

[Hermitian]

The Hungarian Wax chili pepper has about the same heat as a Jalapeno pepper -- sometimes slightly higher. It was the first of my peppers this year to have an open blossom.

[RayR]

Yep, Hungarian Hot Wax is usually one of the first hots to bloom every year here too. Also Long Thin Cayenne. We love stuffed Hot Wax peppers.

[Cole_Robbie]

My great-grandmother taught my dad how to make her pickled hot peppers. They are stuffed with grated cabbage. We always had them at home, but I never saw that product sold in stores.

[Tracydr]

We had a lot of peppers this winter from Hungarian wax. In fact,I think it liked winter better than summer!

[Hermitian]

Originally Posted by Cole_Robbie

My great-grandmother taught my dad how to make her pickled hot peppers. They are stuffed with grated cabbage. We always had them at home, but I never saw that product sold in stores.

Homemade can be the best tasting. If you want to buy some and don't have a Hungarian deli in your area, then go online to Bende Bros. and search on "stuffed".

[kath]

I'm trying Hungarian Yellow Wax this year for the first time- is that the same as what you're growing? So far it's lagging behind all the other peppers except for Kevin's Early Orange, which is also still very small.

kath

[Hermitian]

Originally Posted by kath

I'm trying Hungarian Yellow Wax this year for the first time- is that the same as what you're growing? So far it's lagging behind all the other peppers except for Kevin's Early Orange, which is also still very small.

kath

Hungarian Wax are yellow when immature and then turn blush to full red at maturity depending on your climate and cultivation method.

[gssgarden]

I have 8 plants of HHW growing this Spring! I usually have that many if not more.

I do a lot of pickling, whole and halved, also with onions and peppers!

Greg

[Hermitian]

Wow, I'll bet I'm not the only person here making Lecsó.

[drew51]

OK, how about some recipes?? How do you pickle them? What is Lecsó?

[Hermitian]

Originally Posted by drew51

OK, how about some recipes?? How do you pickle them? What is Lecsó?

Here's a good starting point: Lecsó

[drew51]

Thanks that helps, looks good! It amazes me the ethnic cooking around peppers. I'm Czech BTW, but we never served this dish. My mom was Polish.
Even in the US in the south many peppers have quite a history. And every country has a long history of pepper use. I want to explore those dishes, and peppers from South America to Africa. I have so many sauces I want to make, and ways to use peppers. I'm making Chicken Adobo tonight with a sweet pepper sauce.

[kath]

Originally Posted by Hermitian

Hungarian Wax are yellow when immature and then turn blush to full red at maturity depending on your climate and cultivation method.

Ok, thanks- sounds like the one I've got. Hope it takes a more vigorous turn in the next month. Love the recipe ideas so I know what to do with them should it be as productive as what has been described here!

kath

[Hermitian]

Originally Posted by drew51

... And every country has a long history of pepper use. ...

In 1526, a galleon ladened with seeds and plants from the "new world" made port in Manilla. Prior to that, there were no peppers, tomatoes, etc. in the eastern hemisphere.

One of the immediate uses of peppers in tropical Asia was food preservation. In true tropical areas, there is no naturally occurring ice for that purpose.

[Worth1]

What a drag, I come up with something to eat and I find out it already has a fancy name.
Lecso.

Worth