I've grown them successfully this year for the first time and don't know what to do with them. How to i cook them and with what, dry them and make powder or spices, i just don't know. any response would help, thank you
I like to dry and grind, The powder keeps for a few years.
Takes the least amount of space of any method
I've pickeled mine.
Also used them along with other varieties and marinated them. I got that recipe from another member of this forum.
See the post "What do you do with your hot peppers"
They're good pickled. I also like to use them in stir fry. If you have more than you can use, you can stem and seed them, then flash freeze them on a tray (No need to blanch them). The next day you can put them in a plasitc bag for next winter.
They are great cooked in a touch of oil with some onions and garlic and put on bratwurst or burgers.
send me a few i'll help ya get rid of them. lol
Although I live in Ohio now, I come from New Mexico-Las Cruces to be exact, which is a stones throw from Hatch, the chile capital of the world. I have roasted those wax peppers along with many others. Then they can be frozen whole or diced. It is simple to do. Either in the oven set to broil or on the grill, put them in a single layer and watch for the skins to blister and burn. Turn them until the skin is burned all over. Take them out as they are done and put them in a pan covered with a damp towel. This steams them. When they have cooled enough to handle, peel the skins off. You can do this by hand or use a paper towel or lint free cloth (I use a dishtowel) to take off the skins. Take the stem off and freeze them singly or in a size you would use at one time. Roasting changes the flavor, but I much prefer the taste, and out there in NM at the chile farms, they usually have the grills going to roast peppers that you have picked. Oh, how I miss that...! try it and let me know what you think.
Here's an idea inspired by my Korean step-mothers cooking (or rather pickling). In some ways this is similar to a traditional Korean dish called namal (sp?), made with korean cucumbers and chilis.
I like to take my de-seeded Hungarian peppers, which have a nice black pepperish kick, and slice them lengthwise and extremely thin and add them to other veggies especially cucumber, white onion, bean sprouts, and tomato wedges all soaked in plain rice vinegar ( I usually add acouple of hot chilis also sliced thin just for heat). I slice all of the veggies except for the tom's and sprouts extremely thin--"Thats all surface area Jerry, no place for the flavor to hide!" (I think of this Seinfeld episode every time I make this). The dish lasts for up to two weeks in the fridge, but is best within a couple of hours when chilled and still quite crisp.
One of my favorite recipes proved that what my mother called goulash was anything but. Hungarian goulash soup. Here is a link. http://www.soupsong.com/rgoulash.html I recommend using a lighter oil than the lard, or less. The Hungarians are perfect for this meal.
Every other year I make approx. 5 gallons of salsa for canning. I bought 16 jalanpeno plants that turned out to be hungarian hot wax, can I still make good tasting salsa or am I SOL! THANKS!!!
PS, the plants are producing approx. 6 peppers per every other week per plant HAAUUGGHH!
Barry-The exact same thing happened to me and my neighbor!! We bought our plants from a local nursery and now I have tons of hungarian hot wax. This is crazy!! I've never grown them before and I am worried about my salsa too!
STUFF THEM!! It's one of my favorite ways to eat them. Rice, meat, onion,salt, pepper, and parsley. That's it.
Or, can them whole or in a tomato juice.
Can them whole with galic, dill, and liquid made from water, vinegar, kosher salt and sugar.
Or cut them into bite sized pieces, mix with onion, green pepper, and fresh tomatoes from the garden then can.
I use these on just about everything from grilled cheese, hot dogs and hamburgers, spagetti, and eggs in the morning.
Hope this helps.
I grew them last year and used them in all my salsa. They are as hot as Jalapeno's and tasty, also yield very well.
I have a glut of these. Could anyone give me a good salsa recipe please (or pickling instructions?) Thanks
Perfect. I love to cold can these bad boys. They are one of, if not my favorite pepper.
Here you go, a HHW recipe. I eat a sandwich a day with these pepper slices.
This is a version of a recipe first posted by Shoontok that I have modified to my own liking. Feel free to adjust the ingredient totals or add or delete any ingredients as you see fit.
I will assume you are using half pint jars. For pint jars, just double the ingredients.
First, create a mixture of Distilled vinegar and water at a 3 to 1, vinegar to water ratio. Make enough to fill all the jars with the peppers. Keep in mind the peppers will fill about ÃÂ¼ of the jar volume. Set this aside for now.
Next, Slice your HHW peppers about 1/16th inch slices. Then pack them into clean jars to the top (pack them down a bit).
Then add about 1 Tablespoon of minced garlic on top of the pepper slices in each jar. You can mince fresh garlic or buy a jar of minced garlic. I am lazy and used the stuff in a jar. Then add a couple teaspoons of black peppercorns. (they can be found in the spice section at the supermarket). Lastly add about a teaspoon of sea salt.
Finally, pour the vinegar water mixture into the jars of pepper slices almost to the very top of the jars. Then seal the jars, shake them up a bit to get the ingredients mixed in and then place in the fridge. You can start eating them any time, however, it is best to wait a couple days.
Note: Remember that these are not canned according to standard canning guidelines and will eventually spoil. This is why they will need to be kept in the fridge just like an opened store bought jar of peppers. They should be fine for a good 2-3 months if kept refrigerated.
You can try freezing the jars of peppers to keep them longer but you will need to use "Freezable" canning jars. The peppers will be a bit less crisp but not much after they thaw.
This thread is almost getting 9 years old.
I bump it because I am going to grow some in 2014. It sounds like a good eat. The heat is just right for everyday use as VEGATABLE, not so much as spice. That is what I like about it. Plus you can harvest them any any color stage, from yellow, to orange to red.
I was at HD the other day and bought the seeds. Yes, they are already setting up their seeds rack. I will start germinating in FEB.
Another pepper similar in heat that I will be growing is FRESNO. They say that it turns red in short time and its heat is pleasantly mild.
They are excellent roasted over wood or charcoal, peel afterwards, then throw some of your favorite oil on them. A little bit of minced onion or garlic for those who like it. Throw the leftovers in tupperware and they'll stay in the fridge for a decent amount of days.
De-seed them and they make great sandwich toppers.
There is also a way to pickle the roasted ones in oil, you would would have to search google for techniques though.
Wood or charcoal is a must, the added flavor is noticeable.
This post was edited by sjetski on Sun, Dec 22, 13 at 17:12
I look forward to doing that (roasting on the grill) and stir frying.
I do like also HOT peppers for spicing up, but I am mostly for peppers that can be used as regular veggies diet all summer long. HHW fits the bill for me.
i know Josh (greenman) is a fan of them, maybe he will chime in soon. They are great for pickling, nice and crisp, and I have used similar peppers to make some good low-heat sauces for friends without tolerances. I am giving out sauces for Christmas this year and it has been a struggle to make them mild enough because I mostly grew superhots.