Surinam Pika

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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1/2 cup vegetable oil
15 yellow wax hot chiles, seeds and stems removed, chopped
1 habanero chile, seeds and stems removed, chopped
1/2 large white onion, sliced
1 clove garlic, minced
1 tsp. brown sugar
salt to taste


Heat the oil in a pan and add the chiles, onion and garlic. Cook, uncovered, over very low heat for half an hour, stirring frequently. Add the sugar and salt, stirring well, and simmer until the mixture is of a paste consistency. Add a little water if it gets too thick.

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