Hungarian Hot Wax Peppers

Harvesting and preserving your fruit & veg

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WestHamRon
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Hungarian Hot Wax Peppers

Postby WestHamRon » Thu Oct 08, 2015 8:27 pm

I first bought these about 4 years ago and waited until they were bright yellow, as per the photo on the seed packet.
They seemed quite bland, as though they should be an accompianament to a Doner Kebab on a Friday night.
This year they have become a lot hotter ( we have moved from Eastbourne to Grays).
Now I have a red one and am very afraid !
Has anyone had red ones and can advise how hot they are /
Thanks in advance.
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PLUMPUDDING
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Re: Hungarian Hot Wax Peppers

Postby PLUMPUDDING » Fri Oct 09, 2015 10:52 am

I'd proceed with caution. I bought some medium hot wax peppers, supposed to be sweet with a hint of heat and it was like playing Russian roulette. Peppers from the same plant were all different ranging from mild, pleasantly sweet and tangy, to eye watering blow your head off hot.
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WestHamRon
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Re: Hungarian Hot Wax Peppers

Postby WestHamRon » Sat Oct 10, 2015 9:02 pm

We ate it today.
No heat whatsoever ! :lol:
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oldherbaceous
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Re: Hungarian Hot Wax Peppers

Postby oldherbaceous » Sun Oct 11, 2015 8:41 am

Morning WestHamRon, that reminds me of when i was a boy and the great anticipation of lighting a big firework, only for it to hae a short fizzle and then nothing... :)
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PLUMPUDDING
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Re: Hungarian Hot Wax Peppers

Postby PLUMPUDDING » Sun Oct 11, 2015 9:23 am

That's a shame. At least mine were exciting if a little dangerous.
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peter
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Re: Hungarian Hot Wax Peppers

Postby peter » Sun Oct 11, 2015 10:06 am

Is "Hot Wax" a reference to the appearance rather than the heat?
As in they're ridged with sunken grooves and twisted.
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Primrose
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Re: Hungarian Hot Wax Peppers

Postby Primrose » Sun Oct 11, 2015 11:05 am

These are the only variety of chillI grow these days. I've had about eight plants this year and don't pick them until they're deep red (80% of mine have cropped now).

We don't like a very hot chilli so these have suited us but every so often we seem to get a rogue fruit which blows your head off, so can echo Plum Pudding's experience. Mostly they are mild to medium heat. I can't explain why we suddenly get one which is very different. These days we freeze them until the last one has cropped and then turn them into chilli paste which we freeze in small containers and use as needed. . That way we don't run the risk of accidentally rubbing eyes after having chopped one up, and if there's a rogue super hot one, the heat gets blended in with the milder ones to make it bearable.
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