Long and tapering, the Hungarian wax chile has a creamy yellow color with a waxy translucent finish. Having a thin skin and a thick flesh, it matures to a striking red-orange to red, but is most frequently used in its immature yellow stage. This chile requires a taste-test to judge the piquancy of its sweet-hot flavor as its pungency can vary from warm to moderately hot. Fully ripe, it develops an almost inedible intense heat. The very mild banana pepper is the sweet form of this chile. It is sometimes referred to as a guero, the Spanish generic name for all yellow chilies. Scoville units: 1-6 (100-15,000)

Nutritional Value

An excellent source of vitamin C, Capsicums contain more vitamin A than any other food plant. Chiles provide the B vitamins and significant amounts of iron, niacin, thiamine, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in fiber.

Serving Ideas

Traditionally this golden chile is often pickled or made into yellow mole sauces. Ideal as an addition to hors d'oeuvre trays, chilled crispy slivers are delicious in salads, relishes, vegetable dishes, stews, dips and uncooked sauces. Its relatively thin skin does not require peeling. Once testing its potency for palatable sweetness, stuff the same as celery for an unusual appetizer. Fill with a favorite cheese or meat mixture; gently sauté. Add colorful piquancy to grain and bean dishes. This pepper makes a festive attractive garnish. To store, place between paper towels or put chilies in a plastic or paper bag; refrigerate. Unrefrigerated fresh chilies quickly become limp and shriveled. Wash hands with soapy water after handling to prevent irritation to eyes and skin. Avoid contact with eyes, face and skin.

Ethnic/Cultural Info

Hungary, along with Moldavia, are not the only countries in central Europe that truly appreciate the blazing hot chile. Dalmatia, Croatia and Serbia love them as well. A common Saturday social event in central Serbia’s farmers' markets is seeing pepper purveyors sitting at long tables behind piles of this beloved hot pepper.

Geography/History

This pungent yellow chile was introduced to the United States in 1932 and was developed from the mild Hungarian banana pepper. It was sometime between 1538 and 1548 when Hungary first discovered the heat of chilies was a tasty culinary contribution to a variety of foods. Grown in North America, this easy-to-grow chile especially loves cool climates. The Hungarian wax chile is the hot equivalent of the sweet banana chile and may be eaten at any stage. Although it gets hotter as it ripens, this chile maintains a consistent sweetness. Interestingly, it is said that Hungarians believe a woman’s passion is measured by her capability to eat fiery hot food.

Seasons/Availability

Hungarian chile peppers are available May to September.