It’s a pretty yellow pepper, perhaps 3-4 inches long. In the market  they look like banana peppers, though they’re considerably spicier. The Hungarian Wax pepper is what they make paprika from. I had one recently, buying  it from the local Publix.

It has a kick to it. It made me happy I had bought some extra baby spinach for my lunch. That and an additional slice of bread made the pepper more tolerable. I should note the heat of the Hungarian Wax is about that of the jalapeño. That’s about as much heat as I can eat straight, and I’ll need some starch to help sop up the fire.

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