Hungarian Tomato Salad
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.
4 large ripe tomatoes
1 cucumber, peeled and sliced thick
2 Hungarian wax peppers, stemmed, seeded and sliced
1/4 cup chopped Italian parsley
1 small white onion, peeled and sliced thin
2 cloves garlic, peeled and minced
3 Tbsp. red wine vinegar
1 Tbsp. sugar
1/3 cup olive oil
salt and freshly ground white pepper to taste
Slice the tomatoes and place them in a large salad bowl, then peel the cucumber and cut into thick slices. Remove the stems and seeds from the Hungarian wax chiles and slice them thin. Add the chiles, chopped parsley, sliced onion and minced garlic to the tomato-cucumber mixture and toss well.
Add the vinegar, sugar and oil on top of the mixture and toss again. Season to taste with the salt and freshly ground white pepper as needed. The salad should stand for a couple of hours until the flavors have melded.