Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 My father in law has a greenhouse and gave us about 30 Hungarian hot wax pepper plants and they are all living and bearing peppers. The peppers are hotter than banana peppers, but not like jalopenos. I would appreciate suggestions for preparing these. Any ideas are welcome. Paula Head Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 how about canning them....in vinegar with garlic, cauliflower, carrots....I bet canned they would taste similar to pepperoncini's....plus they would never go bad after that....even better you can water bath can it, use garlic juice which you can find in the seasoning section near the vanilla and extracts... --- On Mon, 6/16/08, Paula Head & lt;harmonycastle & gt; wrote: Paula Head & lt;harmonycastle & gt; HELP! Hungarian Hot Wax Pepper recipes Monday, June 16, 2008, 5:02 PM My father in law has a greenhouse and gave us about 30 Hungarian hot wax pepper plants and they are all living and bearing peppers. The peppers are hotter than banana peppers, but not like jalopenos. I would appreciate suggestions for preparing these. Any ideas are welcome. Paula Head Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 I'm not familiar with these peppers, I can't wait to hear what members have to say about them. I use the standard jalapeno and serrano peppers. , " Paula Head " <harmonycastle wrote: > > My father in law has a greenhouse and gave us about 30 Hungarian hot > wax pepper plants and they are all living and bearing peppers. The > peppers are hotter than banana peppers, but not like jalopenos. I would > appreciate suggestions for preparing these. Any ideas are welcome. > > Paula Head > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 I'll ask my Grandpaw, last year he growed every kind a pepper in the world. He has some kinds out there growing right now. Sometimes his food is way to hot for me to eat. Annie , " Paula Head " <harmonycastle wrote: > > My father in law has a greenhouse and gave us about 30 Hungarian hot > wax pepper plants and they are all living and bearing peppers. The > peppers are hotter than banana peppers, but not like jalopenos. I would > appreciate suggestions for preparing these. Any ideas are welcome. > > Paula Head > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 Similar to hot banana pepper? I stuff them with feta and tomatoes, then pour a little olive oil over them and bake, or put them in tinfoil and do on the BBQ. It makes the most of the heat and the tomato feta is such a great combination! > --- On Mon, 6/16/08, Paula Head <harmonycastle wrote: > > Paula Head <harmonycastle > HELP! Hungarian Hot Wax Pepper recipes > > Monday, June 16, 2008, 5:02 PM My father in law has a greenhouse and gave us about 30 Hungarian hot > wax pepper plants and they are all living and bearing peppers. The > peppers are hotter than banana peppers, but not like jalopenos. I would > appreciate suggestions for preparing these. Any ideas are welcome. > > Paula Head -- Linda ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Some people try to turn back their odometers. Not me - I want people to know WHY I look this way: I've traveled a long way and some of the roads weren't paved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 How about : Salsa 10 lb tomatoes 2 tb Salt 1 c Vinegar 3/4 c Olive oil 12 Assorted hot peppers (Hungarian Wax, Serraro, Anaheim or Cayenne) 2 Garlic cloves 3 md Onions 1/4 c Basil, cilantro and parsley 6 Tomatillos (fresh cut) Instructions Bring a large pot of water to a boil. Drop in tomatoes to scald briefly, then drain and remove skins. Chop finely and transfer to a large colander. Wearing rubber gloves, trim tops off peppers and chop coarsely. Add to the tomatoes. Chop the onions and tomatillos finely and add to tomatoes/peppers. Stir in salt and allow to sit and drain for 2-3 hours. After draining, give a few good stirs, then add the oil, vinegar and herbs. Transfer to large pot and cook over medium heat until it bubbles. Enjoy fresh or pack into hot, sterilized jars and process for canning Hugz karen Hugz karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 I found a recipe to post. Hold on Star Quote Link to comment Share on other sites More sharing options...
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