Hungarian peppers

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Hungarian peppers

Definition:

The Hungarian wax pepper is also known by its Spanish name, chile hungaro, or by the generic Spanish name for yellow peppers, chile guero.

It is a pepper that is incredibly popular in Hungary, Croatia, and throughout Central Europe, and the Americas. It is a skinny, long pepper, with thin skin and thick flesh.

Hungarian Wax Pepper is a medium-hot chili pepper known as the hot yellow or wax pepper. It is commonly used in Hungarian cuisine and is similar in heat to jalapeños.

Another Hungarian hot pepper: This may refer to a variety of hot peppers used in Hungarian cooking, including the aforementioned Hungarian wax pepper or other varieties such as Széd Paprika or Hungarian hot banana pepper.

Are Hungarian peppers hot or sweet?

Depending on the specific variety, Hungarian peppers can be hot and sweet. The hot varieties are used for their spiciness and flavor in cooking, while the sweet varieties are enjoyed for their mild, sweet taste in various dishes.

Hot Hungarian Peppers: Hungarian Wax Pepper is a moderately spicy chili pepper, similar in heat level to jalapeños. It is often used in cooking for its heat and fruity flavor.

Sweet Hungarian Peppers:

  • Sweet Banana Pepper: This is a mild, sweet pepper that is often used in salads, pickling, and for stuffing. It has a thin skin and a sweet taste.
  • Sweet Hungarian Paprika Peppers: These are sweet varieties of peppers used for making paprika. They are not spicy and are known for their vibrant red color and sweet flavor.

What are the 8 hottest peppers?

Let’s discuss the 8 hottest peppers.

This ranking of the hottest peppers can vary slightly due to new cultivars and different testing methods.

But as of recent classifications, here are eight of the hottest peppers in the world:

  • Carolina Reaper: Developed by Ed Currie, it held the Guinness World Record for the hottest chili pepper from 2013 to 2017. It averages around 1.6 million Scoville Heat Units (SHU) but can peak over 2.2 million SHU.
  • Trinidad Moruga Scorpion: This pepper held the Guinness World Record for the hottest pepper from 2012 to 2013. It averages around 1.2 million to 2 million SHU and is known for its intense heat and fruity flavor.
  • 7 Pot Douglah (Chocolate 7 Pot): Named for its ability to spice up to 7 pots of stew, this pepper averages around 1.8 million to 2.2 million SHU. It has a dark brown color and is extremely hot.
  • Komodo Dragon Pepper: Developed in England, this pepper measures around 1.4 million to 2.2 million SHU. It is known for its fiery heat and intense burn.
  • 7 Pot Barrackpore: Originating from Trinidad, this pepper averages around 1.3 million to 2 million SHU. It is named after the town of Barrackpore and is extremely hot.
  • Ghost Pepper (Bhut Jolokia): This pepper was once the hottest in the world and is still widely known for its intense heat. It averages around 800,000 to 1.2 million SHU, with some varieties reaching higher levels.
  • Infinity Pepper: Developed by Nick Woods in England, it measures around 800,000 to 1.2 million SHU. It is known for its extreme heat and is a crossbreed of several hot peppers.
  • Naga Viper: This pepper was briefly considered the hottest in the world in 2011. It averages around 900,000 to 1.3 million SHU and is a crossbreed of the Naga Morich, Bhut Jolokia, and Trinidad Scorpion peppers.

Hungarian Wax pepper vs jalapeno

Hungarian Wax peppers and jalapeños are both popular chili peppers, each with its distinct characteristics.

Hungarian Wax Pepper:

  • Appearance: Hungarian Wax peppers are typically longer and larger than jalapeños, often reaching 6 inches in length. They start as pale yellow and ripen to a vibrant red, though some varieties stay yellow even when ripe.
  • Flavor: They have a mild, slightly sweet flavor with a crisp texture. The heat level is moderate, generally milder than jalapeños.
  • Heat Level: Hungarian Wax peppers range from 5,000 to 15,000 Scoville Heat Units (SHU), making them moderately spicy.
  • Culinary Uses: They are great for fresh eating in salads, pickling, stuffing, or grilling. Their mild heat makes them versatile for various dishes where a slight kick is desired without overpowering spice.

Jalapeño:

  • Appearance: Jalapeños are shorter and thicker than Hungarian Wax peppers, typically measuring 2-4 inches in length. They start green and mature to red, though they are most commonly used when green.
  • Flavor: Jalapeños have a distinctive earthy flavor with a moderate level of heat. They can vary in heat intensity depending on growing conditions and maturity.
  • Heat Level: Jalapeños range from 2,500 to 8,000 SHU, making them moderately spicy. They are hotter than Hungarian Wax peppers on average.
  • Culinary Uses: They are extremely versatile and widely used in Mexican and Tex-Mex cuisine. Jalapeños are commonly sliced for salsas, pickled for nachos and sandwiches, stuffed with cheese or meat, and used in sauces and marinades.

Key Differences:

  • Size and Shape: Hungarian Wax peppers are longer and thinner, while jalapeños are shorter and thicker.
  • Color: Hungarian Wax peppers ripen to yellow or red, whereas jalapeños start green and can turn red upon ripening.
  • Heat Level and Flavor: Hungarian Wax peppers are milder with a sweet flavor, while jalapeños are moderately spicy with an earthy taste.

Hungarian peppers recipes

Hungarian peppers, often referred to as the popular wax or banana peppers, are versatile and can be used in various delicious recipes.

Stuffed Hungarian Peppers

Ingredients:

  • Hungarian peppers (wax or banana peppers)
  • Ground meat (beef, pork, or turkey)
  • Cooked rice
  • Onion, finely chopped
  • Garlic, minced
  • Tomato sauce
  • Salt and pepper
  • Olive oil
  • Cheese (optional, for topping)

Instructions:

  • Preheat oven to 375°F (190°C).
  • Cut the tops off the peppers and remove the seeds.
  • In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
  • Add ground meat to the skillet, cook until browned.
  • Stir in cooked rice and tomato sauce. Season with salt and pepper to taste.
  • Stuff the peppers with the meat and rice mixture.
  • Place stuffed peppers in a baking dish. If desired, top with cheese.
  • Bake for about 30-35 minutes, until peppers are tender and cheese is melted (if using).

Hungarian Pepper Relish

Ingredients:

  • Hungarian peppers (wax or banana peppers), chopped
  • Onion, finely chopped
  • White vinegar
  • Sugar
  • Mustard seeds
  • Salt

Instructions:

  • In a saucepan, combine equal parts white vinegar and sugar (e.g., 1 cup each for a larger batch).
  • Add mustard seeds and salt to taste.
  • Bring to a boil, stirring until sugar dissolves.
  • Add chopped peppers and onions to the mixture.
  • Simmer for about 10-15 minutes until peppers and onions are tender.
  • Remove from heat and let cool.
  • Store in sterilized jars in the refrigerator. It can be used as a condiment for sandwiches, burgers, or as a topping for grilled meats.

Hungarian Pepper Soup

Ingredients:

  • Hungarian peppers (wax or banana peppers), diced
  • Onion, diced
  • Garlic, minced
  • Potatoes, diced
  • Chicken or vegetable broth
  • Paprika (Hungarian if available)
  • Sour cream (optional, for garnish)
  • Fresh dill or parsley, chopped (for garnish)
  • Salt and pepper
  • Olive oil

Instructions:

  • In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  • Add diced potatoes and diced peppers to the pot. Sprinkle with paprika and stir to coat.
  • Pour in enough chicken or vegetable broth to cover the vegetables.
  • Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  • Season with salt and pepper to taste.
  • If desired, swirl in some sour cream just before serving for added richness.
  • Garnish with chopped fresh dill or parsley.

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