The Hungarian Wax Pepper is easily confused with the similar-looking banana pepper, but it is much hotter. It is also known as the Hungarian Hot Wax Pepper.
Scoville Heat Units: 1,000-15,000 SHU
Capsicum Annuum
What is the Hungarian Wax Pepper?
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 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.
What are Hungarian Wax Peppers Like?
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.
I personally enjoy pickling Hungarian Wax Peppers and using them for a bit of a crunchy addition to salads or other meals. Toss some directly on the grill and roast them up.
I also like to leave them on the plants to ripen to red and then pick them. Here's a photo of some ripe Hungarian Wax Peppers picked from my garden recently.
How Hot is the Hungarian Wax Pepper?
Hungarian Wax Peppers are hotter than you might think. They are comparable in heat to a typical jalapeno pepper, though with a slightly higher range.
Jalapeno peppers measure between 2,500 and 8,000 Scoville Heat Units on the Scoville Heat Scale. Hungarian Wax Peppers run between 1,000 and 15,000 Scoville Heat Units. That's a pretty large range. On the low end, the pepper might be as hot as a mild poblano, but on the higher end, nearly twice as hot as the hottest jalapeno pepper.
As a reference point, the bell pepper has no heat at all with 0 Scoville Units.
They can grow to be mildly hot peppers.
Learn more about the Scoville Scale here.
What Peppers Are Similar to Hungarian Wax Peppers?
Hungarian Wax Peppers compare to a few different peppers in taste and appearance, though differ in heat level. Here are some similar peppers.
- Banana Peppers. Banana peppers look and taste much like the Hungarian Wax, but are much milder, reaching only 500 SHU.
- Pepperoncini Peppers. These peppers are as mild as banana peppers, though also offer similar flavor and texture. You can use them either fresh or pickled.
- Cascabella Peppers. Cascabella peppers are hot wax-type peppers about 2 inches in length with a canonical shape, fruity flavor, and heat similar to a jalapeno.
Where Can You Buy Hungarian Wax Peppers?
Check out our Chili Pepper Seed Resources page, or you can purchase seeds from Amazon - 30+ Organic Hungarian Yellow Hot Wax Pepper Seeds
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Got any questions? Ask away! I’m happy to help. -- Mike H.
David Henderson says
I just got some peppers at the store. They looked like banana peppers. They were labeled as banana peppers. I found out real fast they were not. I found out they were in fact Hungarian wax peppers after doing some online research. I have never heard of them or seen them until today. I will be more careful buying peppers from now on.
Michael Hultquist - Chili Pepper Madness says
They are mixed up all the time.
Susan Perry says
I was gifted some peppers that I was told were banana peppers. They turned out to be Hungarian Wax peppers. I pickled the slices but their heat hasn't mellowed. They're about jalapeno strength. Is there a way to tone down the heat by adding sugar syrup or something?
Michael Hultquist - Chili Pepper Madness says
Susan, dairy products can chemically counteract the heat of peppers, so drinking milk or eating yogurt can quell the burn. Sugars can help to tamp or dilute the heat as well in some cases. Try coring them out to remove much of the heat.
Pete MacCauley says
Hi there, I contacted you a while back about taking seeds from chilli fruit. A quick question, why do my Hot Wax plants tend to grow one big chilli at the top, maybe 2 others, but very few other fruits?
Cheers. Pete Mac
Michael Hultquist - Chili Pepper Madness says
Pete, it's all about the growing conditions and health of the plants, which is affected by soil and nutrients. You could try pinching off early flowers from the plant to discourage early pepper growth until the plant grows enough to support more peppers.
SK says
Make sure the pepper is ripe red before harvesting seeds. Im 100% germinating this pepper crop, the seeds are 3 year shelf old, and their growing strong just on minimal feedings.
Erica says
Hello! I have an abundance of these Hungarian hot wax peppers stampeding out of my garden right now. I plan to lacto ferment some of them, but do you have any other preserving methods I could use?
please help!
Michael Hultquist - Chili Pepper Madness says
Fermenting is great, Erica. Check out my entire section of Preserving Chili Peppers here: https://www.chilipeppermadness.com/preserving-chili-peppers/. So many options!
Meaghan says
I grew hot Hungarian wax peppers in a container and allowed them to turn red. I wanted to make hot pepper jelly with them. When I harvested them and my poblano peppers I made my jelly. It made my eyes tear my nose burn as I smelled it while I was cooking it. Last time I made this recipe I used store-bought peppers and included some seeds. This time they were all my own and i cooked it only with the flesh and no seeds (I forgot to include the seeds) and it’s not hot… at all! What did I do wrong? I feel like whenever I grow hot peppers they’re never that hot:(
Michael Hultquist - Chili Pepper Madness says
Meaghan, the cooking process in jellies and jams CAN tamp the heat a bit, but this does sound unusual. It's hard to say what went wrong, other than it's possible the peppers themselves just weren't that hot to start (even though it may have smelled that way), or you didn't use enough of the peppers. Definitely hard to say. Sorry to hear.
NeverForgetYourRoots says
Meaghan, I know that as an ingredient... 1.)Not sure if the poblanos are for flavor, consistency, or what, but they have like no heat.
2.)The oils retreat from the flesh to the membranes and seeds once picked, then leak and squirt(Always in the EYE!) from flesh when cut, handled, etc. Seeds and membranes aren't what you want to forget. 2.)Cooking def reduces the heat. That spicy aroma in your face holes was the oils cooking out. To keep the most heat, cook them whole first, or maybe sun dry them(oils dry into the pepper,) then puree, or whatever you gotta do for jam.
In cultivating... 1.)The amount of heat in many g. Capsicum peppers is directly correlated to the air temp. The hotter the better!
2.)PLANT SIZE MATTERS! Unless you're talking 10gal "containers," the roots and stems can't get large enough or nourished enough to load the fruit with pungency. My first few peppers while the plants are small always grow much quicker and are quite mild, as nutrients go to the roots and shoots. For these you want 5-10 fruits at a time on a 2-4ft bush... with LOTSA stakes... when strong(1-3 at a time "ripen" while the others just get bigger.) Tiny, trained plants just don't get full gusto. To get heat from a small girl you need a hotter pepper, unless you can mold and train one to grow small and be satisfied with 1-2 fruits at a time, and not keep trying to get bigger. But, alas, 6-8in fruit needs @2-4ft of both bush and roots. Mine are hotter than my japs, close to my cayennes! Great stuffed!
carson Holbrook says
I planted four Hungarian wax pepper pants in each of two flower beds to discourage nearby groundhogs. I bought them as starter plants from a local nursery and waited until the first pepper turned red before I sampled one. BIG MISTAKE, two pints of milk and I was still crying. After reading about harvesting them whilst green, I went back outside to temp my fate. The green pepper is about as strong as a Jalapeno., the reds I would say are 20x hotter if not more. I will definitely harvest while they are green as an addition to a mixed salad, and perhaps a pizza.
Nigel Holland says
Great website!
I bought a pack of 12 different seeds, and from that have 10 plants, and this website has been very useful!
I have.....
Cayenne, Red Cherry, Anaheim, Westlandia, Jalapeño, Jindungo, Hungarian Wax, Guindilla, Padron and Orange Kilian.
The Hungarian Wax are nowhere near as big as you've described.....
All 10 plants are in a large long trough, so I'm guessing overcrowding is a factor?
Michael Hultquist - Chili Pepper Madness says
Hey, Nigel. It's possible, and that has happened to me before.
Pete MacCauley says
Hi there. Just found your site, this is an amazing place, saved to favourites immediately!!!
I've just got my first ever large Hot Wax fruit growing, about 4" long and starting to turn yellow. I have a few other fruits on the plant, so, my question is;
Am I better using this fruit to harvest seeds, so guaranteeing plants next year or when is the best time to do this. Should I just say sod it and eat it!!!! Lol.
Cheers in advance. Pete Mac.
P.S. Also got my first ever Bolivian and Lemon Drop fruits appearing. Good year for a beginner!
Michael Hultquist - Chili Pepper Madness says
Thanks, Pete. Glad you found me! I have a post here on Saving Pepper Seeds for Growing that you can review: https://www.chilipeppermadness.com/cooking-with-chili-peppers/saving-chili-pepper-seeds-for-growing-later/. Good luck with the harvest!!!
EricDM33 says
Harvested my first homegrown Hungarian Wax this evening. It was developing purple streaks, as another commenter mentioned. Cut the top off and licked it. Definitely a tongue burner! It's now in a taco salad with a generous helping of sour cream and cheese, and can still feel a nice heat coming through. I haven't pruned any of my plants, as I still find myself uncomfortable doing so despite having watched a couple dozen youtube vids on pruning. Plants are still generously producing though.
Michael Hultquist - Chili Pepper Madness says
Great to hear, Eric! Happy harvesting!
Timot Szilagyi says
My father is old school from the old country. His folks farmers and let me.tell you about hot. *Mom is a Magyar too btw.
No scale, no comparisons; but touching a pepper on the vine and touching your face after is Ill-advised. My lips swell and eyes weep from contact with one.
It's way past a jalapeno, more like a ghost.
I remember the twinkle in Dads eye as we would challenge each other bite for bite. He would smile as my face melted off and puddled on the floor. And laughter, food always brings Europa ffa
His strands any way.
Being paprika is so popular I am sure the waxes had to lay low.
My Fathers garden was taller than me growing up. Cukes, crooks, eggplant, tomatoes, lettuce, buckets of strawberries, green beans, did I mention peppers?
Love my Family tradition of gardening handed down. My brother and I till our own bountiful gardens.
God bless America and God bless Hungary. Magyar traditions live on in cooking and more.
Michael Hultquist - Chili Pepper Madness says
Thanks for your input, Timot. Some wonderful memories.
Jeff B says
Hey Michael,
Thanks for the write-up. I've bought seeds for these peppers the last two years and haven't gotten a single pepper to germinate. I grow habaneros and bell peppers with success, but for some reason the Hungarian eludes my methods. Any tips or tricks to these? I told myself this is the last year I'm trying these, and hoping that the third times the charm.
Michael Hultquist - Chili Pepper Madness says
Sorry to hear, Jeff. I don't have any special tips specifically for Hungarian Wax. I wonder if you might want to try another source for the seeds? Hmmm.
Jarrett Doucette says
Hi!
Would love to get your pickling recipe for the Hungarian Wax Peppers!
Michael Hultquist - Chili Pepper Madness says
Jarrett, check out my page on Pickling Chili Peppers: A Guide - https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-pickle-chili-peppers/
Susan says
Thanks for the info. I ended up getting a batch of these peppers that were mislabelled at the nursery. Can you tell me if I can dry them if I let them grow red? Or is the flesh too thick for drying. I would like to dry and ground into powder or flakes if possible.
Michael Hultquist - Chili Pepper Madness says
Susan, you can dry them for sure. You can really dry any peppers. It just may take longer with thicker skins. If using a dehydrator, just chop the peppers into smaller pieces for faster drying.
Mavis Viragos says
Are the ones that turn purple safe to eat? I've a terrific crop this summer but several have purple streaks or are nearly entirely purple. Please let me know!!
Michael Hultquist - Chili Pepper Madness says
Mavis, absolutely. As long as the the peppers are nice and fresh. Let me know how you enjoy them.
Serviceyards says
So why are these stuffed hot peppers such a great appetizer? Delicious, of course, but also healthier and less messy than fried gooey poppers. You will love the creamy filling topped with crunchy panko crumbs and a zesty finish. They are small in size but really big on taste!
Sheila Adamson says
Hi, it sounds like you have a lot ofinfo for recipes for hot peppers and have awareness of heat scale. I grew jalepenos, hungarian wax and Portuguese hot peppers this summer. Still going. It seems same peppers on each plant can be quite different in terms of heat. What changes and what is best way to use some of these peppers?
Michael Hultquist - Chili Pepper Madness says
Thanks, Sheila. I think these peppers are great for general everyday cooking, like as part of a mirepoix - just chop them up with onions and peppers and start your regular recipes. They're also great for stuffing, or for pickling. Check out this recipe: https://www.chilipeppermadness.com/recipes/pickled-banana-peppers/. I also have a TON of recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/. I hope this helps! Let me know what you wind up making with them. Enjoy!
debra t. says
what is similar to Hungarian wax pepper - using for salsa
Michael Hultquist - Chili Pepper Madness says
Debra, banana peppers are fairly similar, but with lower heat than the Hungarian Wax. You can try those. Toss in a serrano pepper to bring up the heat if you'd like.