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Hungarian Hot Wax Peppers


When harvested early in the season, they are a lime green color and are not as hot as later in the season. As the fall season approaches, the peppers will start to turn orange and then red and the heat of the pepper will get stronger.

They are wonderful cooked or minced.

Prep Tips:

Make sure to wear latex gloves. Slice the peppers in half lengthwise. Leave the seeds in the pepper if you want the dish to be very hot. If you'd like a more mild/hot flavor- strip the seeds out of the pepper cavity and rinse the pepper with water and then mince, slice or dice the pepper. Be careful not to touch your face or eyes with the gloves. When finished, remove the gloves and dispose. Wash hands with cold water so it doesn't open up your pores. Clean the cutting board and knife well so all heat is removed.

Storage Tips:

Keep in the refrigerator for up to 2 weeks.

Harvest Season:

July - August - September - October

Farm Recipe:

Fresh Salsa

1-1/2 C chopped tomatoes, mixed with 1/2 t salt
-- allow them to drain in a colander for 15 minutes
1 C chopped onions
2 cloves garlic, crushed
2 T minced green pepper,
1 T minced hot pepper (make this measurement to taste)
1 T minced fresh cilantro

Mix and enjoy as a dip with tortilla chips.

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