Originally from Hungary, Hungarian wax peppers are one of late summer’s colorful seasonal treasures. Their crisp texture and versatility make them a wonderful addition to all kinds of plant-based meals. While they’re often mild, every now and then one may surprise you with a little extra heat!
🌶️ Color: Start pale yellow, then turn orange and finally bright red as they ripen.
📏 Size: Usually 4–6 inches long with thick, waxy flesh.
🔥 Heat: About 1,000–15,000 Scoville Heat Units (SHU), so they range from mildly spicy to as hot as a medium jalapeño. The Scoville Heat Index measures the amount of capsaicin (the natural compound that creates heat) in peppers. The more capsaicin a pepper contains, the higher its Scoville Heat Unit (SHU) rating. The scale ranges from 0 to more than 2.5 million SHU for the world’s hottest peppers.
🍽️ Best Uses: Pickling, stuffing, roasting, grilling, sautéing, soups, stews and fresh salsas.
If you’ve never tried Hungarian wax peppers before, now is the perfect time to pick some up while they’re in season. Their bright color and versatility make them a fun way to add a little variety to your favorite whole-food, plant-based meals.
Have you ever cooked with Hungarian wax peppers?
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