Hungarian Wax Chiles

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

Appetizers

  1. Andy's Five Pepper Chicken Wings
  2. Carrot and Swede Fritters with Coriander and Lime Chutney
  3. Chiles and Garlic Fried in Oil
  4. Crab with Banana Chiles and Spinach
  5. Cut Mirchi Bhajji
  6. Easy Greek Dip
  7. Pear Gruyere and Red Onion Flatbreads
  8. Peppers Charred in the Embers with Wasabi Vinaigrette
  9. Raspberry-Chile Chicken Thighs
  10. Shrimp-Stuffed Peppers

Main Dish

  1. Chicken Paprikas
  2. Chile and Bell Pepper Frittata
  3. Cilantro-Lime Chicken with Fresh Salsa
  1. Herb Crusted Salmon and Sauteed Artichokes
  2. Lobster Stew with Tomatoes and Peppers
  3. One Pan Cheesy BBQ Ranch Chicken Skillet
  4. Pittsburgh-style Stuffed Hungarian Chiles

Others

  1. Creole Pickles
  2. Pickled Hot Hungarian Wax Chiles
  3. Pickled Hot Pepper Strips
  4. Surinam Pika

Salsas

  1. Nam Pril Num (Charred Chili Salsa)

Sauces

  1. Asian Sweet Chili Sauce
  2. Big Renny's Special Hot Pepper Mix
  1. Crema Verde
  2. Sweetly Spicy Barbecue Sauce

Side Dishes

  1. Hungarian Tomato Salad
  2. Lecso (Hungarian Simmered Peppers and Tomatoes)
  3. Moros Y Cristianos (Black Beans and Rice)
  4. Orinoco Red Beans and Rice

Soups

  1. Goulash Soup
  2. Kabocha and Tomatillo Soup