Hungarian wax peppers are a variety of chili pepper developed in Hungary, home of paprika, another notable pepper product. These peppers are also known as hot yellow peppers or hot wax peppers, and they closely resemble the banana pepper, a relative in the pepper family. Hungarian wax peppers can be used in a variety of ways in cooking, in addition to being sold in pickled form.

These peppers can get quite large if they are allowed to grow to maturity, but they are usually harvested when they are about the length of a hand. Hungarian wax peppers are naturally yellow at the time of harvest, although they can develop a rich red color if they are allowed to fully mature. The wax in the name is a reference to the slightly waxy texture of the rind of the pepper. Despite the texture, the rind is perfectly edible and in fact very flavorful.

In terms of heat, Hungarian wax peppers fall around the middle of the spectrum. The flavor is fairly mild, but it has a hint of a kick which can be distasteful to people who are extremely sensitive to heat. Some people remove the seeds and white ribs from the pepper to reduce the heat, while others prefer to leave them in so that they can get a good hit of the spicy flavor.

Hot yellow peppers can be used raw and fresh in salads, marinades, dressings, and so forth. They can also be added to stews, as they are in Hungary, and pickled for use as appetizers and garnishes. Hungarian wax peppers may also be roasted and pickled for more flavor, or dried for use out of season.

Like other peppers, Hungarian wax peppers can be cultivated in the home garden or kitchen, but they need a sunny spot, well-drained soil, and protection from temperature fluctuations and wind. Growing peppers can be tricky, as the plants will readily wilt if they are left dry too long, or grow moldy if they are overwatered. However, peppers do well as container plants, which can be handy for people with limited gardening space.

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