Garlic Chili Sauce

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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3 cups of chili peppers, any variety of your choice ( Jalapeno, Thai, Habanero, etc) washed and stemmed
8-10 cloves of garlic
1 tablespoon distilled vinegar
1 teaspoon salt
1 1/2 tablespoons sugar


Roughly chop chillies if using large peppers. Add chillies, garlic, vinegar, salt and sugar in a food processor and pulse until coarsely pureed. Adjust sugar, salt and vinegar to taste.

Makes about 12 oz jar and will last several months in the fridge.