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.
1 bunch cilantro, stems included
6 small yellow caribe chiles
1 large pale green (Hungarian wax) chile, seeded
1 bunch green onions, white and green parts included
1 cup Mexican crema
1/2 cup olive oil
juice of 1 lime.
Place all of the above ingredients in a blender and blend until smooth. Use as a sauce over very hot, boiled, and skinned potatoes.
Yields about 2-1/2 cups.