WHAT TO DO WITH HUNGARIAN HOT WAX PEPPERS

  (Taken from forums.gardenweb.com):

I had an elderly neighbor who loved those things and grew bushels of them. His favorite way to use them was Stuffed Peppers. He washed them, cut off the top and then cut down one side and took the seeds out. I think he blanched them for a minute, then let them drain.
Next he made a meatloaf mixture, sometimes adding rice, but usually bread crumbs. Then he stuffed the peppers and put them into freezer containers and covered them with tomato juice, and into the freezer they went.
To bake, he put them into a baking dish and baked them as he would a meatloaf.
The meat absorbed some of the heat of the peppers, and they were delicious.

You need a large glass of ice water and slice of bread and butter to eat these things!

 

  (Exerpt form Marquita.com):

Slice the peppers open on one side. Sprinkle a little salt and squeeze some lemon juice inside the cavities. Then put the pepper with the sliced side up in a sizzling hot pan and cook it till it’s blistered and golden on the bottom. (If you’re being politically correct you’ll use a comal, but Mexicans are pretty mellow so they won’t complain if you gringo out and use a cast iron skillet.)

As you put the peppers on the comal [or cast iron skillet], stir them around to keep them from sticking or lift them off, try not to spill the lemon juice, since the juice and salt serve to ameliorate the sting of the pepper and make this snack a pleasant experience for all potential diners. (It is simply not true that all Mexicans like really spicy food!) Serve these peppers hot from the comal or at room temperature. They’re great either way.

 

(From forums.gardenweb.com):

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 , 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 tomatoes and sprouts extremely thin.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.

 

AUNT SOPHIA'S UBORKA SALATA   fiery-foods.com

 My great aunt Sophia was an amazing cook. Before marrying my great uncle Gabriel Vegso she had been a cook in Budapest at the Great Palace, before it was destroyed by fire in 1945. Our backyard szalona sutes were not her idea of a proper Hungarian meal. Still, she always made a delicious version of cucumber salad for our bacon roasts.

 

2 medium or large cucumbers, peeled and thinly sliced
1 teaspoon salt
1/4 teaspoon white sugar
1/4 cup white vinegar
1/4 teaspoon garlic powder
1/2 cup water
1 Hungarian banana wax pepper (optional)
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

 

Put the sliced cucumbers into a large bowl and sprinkle them with salt. Place a plate over cucumbers and put a five pound weight (I use two large cans of tomatoes) on top of the plate. Let the salted cucumbers sit for 60 minutes. Remove the weights and the plate and then squeeze the water from the cucumbers and put them onto a paper towel.
In a clean bowl, combine the sugar, vinegar, garlic powder, and the water. Add the cucumbers and wax pepper (if desired) and marinate for a few hours.
To serve, sprinkle the paprika, black pepper and cayenne over the top of the cucumber salad and toss to combine.
Note: Instead of garlic powder, a thinly sliced onion may be used. My Grandmother would also thinly slice a hot banana pepper and add that to the cucumber salad.
Yield: 4-6 servings   Heat Scale: Mild

 

TOMATO SALAD MOM'S WAY  fiery-foods.com

3-4 large ripe tomatoes, sliced
1 cucumber, peeled and sliced
2 Hungarian banana wax peppers, stemmed, seeded and sliced into rings
2 tablespoons chopped Italian flat leaf parsley or 1 teaspoon minced fresh dill
1 small onion, thinly sliced
1 garlic clove, minced
3 tablespoons white vinegar
1 teaspoon sugar
6 tablespoons vegetable oil
Salt and pepper

In a bowl toss together the tomato, cucumber, peppers, parsley or dill, onion and garlic. Add the vinegar, sugar and oil. Toss the salad again, taste it and adjust the seasoning by adding salt and pepper if needed. Let the salad rest for 30 minutes at room temperature to blend flavors.   Yield: 4-6 servings   Heat Scale: Mild