Hungarian Hot Wax Pepper

DAYS TO SPROUT

DAYS TO
SPROUT

7-21

MATURES IN

MATURES
IN

60-90

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

Peppers require pollination. Flowers develop 4-6 weeks after sprouting. Remove the first set of flower buds that grow to encourage root and foliage development. When the next flowers appear, hand-pollinate them by gently shaking the entire plant to replicate the effects of wind, or gently disturb the inside of blossoms with your finger or a small brush. We suggest using our Plant Belt to support the plant and its heavy fruit as it matures, as it can grow quite tall.

These peppers require pruning. Snip away yellow or brown leaves if they appear, and trim branches to ensure the plant stays within the Gardyn’s light. Check the roots monthly and trim any that are brown or extending past the yPod.

Wait until the smooth, waxy fruits are at least 5″ long and 1″ wide. As they ripen, fruits change from yellow to orange and eventually red. Harvest by cutting each pepper at its individual stem.

Quick Facts

ORIGIN

Introduced to Hungary in the 16th century, these peppers have become one of the most popular among farmers and are an essential ingredient in paprika seasoning.

QUALITIES

Hungarian Hot Wax Peppers have a tapered shape on one end and resemble Banana Peppers, but they can grow much spicier when allowed to fully ripen. Their thick, waxy flesh turns from a greenish-yellow color to orange and finally red.

USE

Hungarian Hot Wax Peppers are extremely versatile. Enjoy raw in salads or sandwiches, grilled or roasted, pickled, stuffed, or dried to make paprika.

Harvest to Plate Recipe

How To Cook Hungarian Hot Wax Pepper

Martha Stewart

INGREDIENTS

7 cups white-wine or champagne vinegar
7 bay leaves
3/4 teaspoon whole black peppercorns
3/4 teaspoon whole coriander seeds
1 whole cinnamon stick (3 inches)
3 tablespoons sugar
2 tablespoons coarse salt
11 to 12 Hungarian Wax chilies, washed and dried

INSTRUCTIONS

Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles. Let cool completely. Cover, and refrigerate at least 3 days or up to 1 month.