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 quart distilled white vinegar
1 clove garlic, crushed
5 caribe chiles or Hungarian wax hots, stemmed and seeded
2 habanero or scotch bonnet chiles, stemmed, seeded and quartered
2 cups diced green papayas that have been parboiled for 2 minutes
4 small onions, quartered
In a large saucepan bring the vinegar and garlic to a boil; let boil for 5 minutes. Remove from the heat and allow to cool to room temperature.
Cut the caribe chiles into chunks the same size as the quartered habanero chiles. Distribute equal portions of pepper pieces, papaya and onions in six 1 cup sterilized jars. Add the vinegar to cover the contents and seal jars. Allow to stand for at least 2 weeks before using.
This old recipe creates both pickles and a vinegar sauce, which can be sprinkled on just about any dish to add flavor and heat. When stored in a sterilized jar in the refrigerator, it will last for years.
Recipe from “The Cuisines of Trinidad and Tobago” by Dave Dewitt and Mary Jane Wilson.