Initially my draw to these lovely yellow peppers was in the name. "What is in a name?" (Play on Romeo and Juliet) well for me it drew me in with the "Hungarian" part. My family is originally from Hungary, a small country near Romania, and shares a small border with Ukraine, and a few other countries. As I grew up, and became an adult the more my desire to learn more about where my family was from, and some traditional recipes grew.
So naturally, when I found said peppers I had to grow them. Over time I learned they are considered much like a jalapeƱo. They look like they're yellow cousin the banana pepper. The Hungarian wax peppers falls somewhere between 5,000 and 10,000 on the Scoville heat scale. They are typically picked while still yellow, but can be left until they turn red.
Today I made a few new recipes with these beautiful peppers: sweet hot mustard (my husband loves on pork) and hot pepper Jelly
Serving suggestion: pour the hot pepper Jelly over cream cheese and enjoy with crackers.
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