Cilantro-Lime Chicken with Fresh Salsa

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.

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1 lime
1 purple onion
3 large tomatoes or 5 medium tomatoes
1 hungarian wax chile
2 serrano peppers
2 lbs. chicken breasts
3 Tbsp butter
1 fluid oz. tequila
1/4 cup fresh cilantro leaves


For the salsa: finely dice onion and tomatoes. Zest lime into a separate bowl, and add lime juice to onion and tomato mix. Chop peppers into small pieces, leaving veins and seeds in for hotness if desired.

Melt butter in frying pan. Add chicken and a pinch of cilantro. Mix remaining cilantro into salsa.

Add tequila to the pan. As chicken browns, add lime zest to pan and stir. Cook until chicken is done through.

Serve chicken with a dollop of salsa on top.

Serves 6.

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