Slow Burn

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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2 lbs Scotch bonnet peppers (habaneros)
20 smoked chocolate scotch bonnet peppers (or substitute with chipotle peppers)
3 cups lime juice (from approximately 20 limes)
1 cup rum
1 cup apple cider vinegar
6 medium onions, chopped
25 cloves garlic, minced
1 mango, chopped
olvie oil


Make sure to ventilate your work area well and wear rubber gloves!

Remove stems and cut habaneros in half. Discard any peppers with black fungus. Remove some of the seeds but not all. Chop peppers well in food processor or with a knife.

Saute onions for 5 minutes in olive oil. Add garlic and cook for 30 seconds more.

Add liquids and bring to a boil. Mix in peppers, cover, and cook for 7 minutes.

Let cool without raising the lid for 15-20 minutes. Puree in blender just long enough to make sauce homogenous. Refrigerate for 3 months to one year.

NOTE: To make “Dog’s bollocks”, eliminate the smoked peppers and substitute 1 cup lime juice for the lime. To make “Furnace Fuel”, make “Dog’s bollocks” using red habaneros and eliminate the mango.

From Michael Schwartz.