The Hungarian Wax Pepper, as its name suggests, originated in Hungary. Also known as the Hungarian Hot Wax Pepper, it is easily confused with the similar-looking banana pepper, but it is much hotter. The Hungarian hot wax pepper has a moderate amount of heat, measuring between 5,000 and 10,000 Scoville units. The Hungarian Wax is harvested before complete maturity, while it is still yellow, and about 8 inches long and 2 inches thick. If left to mature fully, these peppers could grow larger and would turn red, and their heat level would increase considerably. The skin of these peppers is waxy and even crunchy, but completely edible. They have a thick flesh. The sweet, hot flavor of these peppers is very popular in mole sauces, and other traditional Latin dishes, soups and salads. They may be found pickled or sold fresh at stores or markets, and are a favorite of home gardeners everywhere.
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