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 pound purple cabbage or radicchio , finely chopped
5 red habanero or 10-12 red jalapeños), not seeded – minced
1 large purple onion, finely chopped
6 large cloves garlic, finely minced
6 round red radishes, grated
2 Tbsp. minced cilantro
1/2 cup lime juice (about 6-8 limes)
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. paprika
Mix all of the ingredients together in a large bowl. It is better to mix the vegetables together first before adding the lime juice and seasonings.
Stir thoroughly. Taste and adjust the seasonings as desired. Place this hot cabbage slaw in a quart (liter) jar, pack it down, cover and store in the refrigerator, preferably for several days before serving. Occasionally, open the jar and stir to remix the flavors, before packing it down again. Serve as a side-dish relish with other foods, or add it to sandwiches for extra flavor.
Recipe by R. Solarian.