Growing Hungarian Hot Wax Chillies

Strangely enough for once, the country of origin is in the name of this mild extremely popular chilli,

Hungarian Hot Wax Chillies
Hungarian Hot Wax Chillies

but its heat value is not reflected there because this is one of the mildest of chillies. Yes, it originated in Hungary but it only has a heat value of 2,000 to 4,000 SHU depending on its ripeness.

 

The fruits have a sheen not unlike a beeswaxed surface and that is why they are called Hot Wax Chillies.

 

The pods are a fair size at between 15 to 20 cm in length and can be harvested from when they are somewhere between lime green and yellow green to when they are fully mature and an orange/red colour. Obviously the heat value is greatest when the fruits are red and ripe but even so, they are still only very mild and these thin skinned chillies are perfect for stuffing and roasting - or filling with cream cheese or similar and battering and deep frying. Interestingly when sliced, the closer to the stem you get the hotter it gets. Apparently they lose some heat in cooking.

 

Growing Hungarian Hot Wax Chillies

 

Start them off in the usual way in seed tray modules, preferably in a propagator, and you will have seedlings in 7 to 10 days. Transplant these to 3? pots when their second leaves have formed. You will need to transplant once more as the plant grows and I suggest a 7 - 9" pot which will last until it is finished growing and that will be at between 2 and 3 feet (60 to 90 cm).

 

If you don't have a propagator then the process will take substantially longer and you risk losing some seeds to rot. However, fill your seed tray modules with good quality compost, pop in the seeds and cover with a clear material like 20 mm bubble wrap. Make sure your compost is kept moist but not wet.

 

Provided you can give the seeds warmth, light, oxygen and a good basis to grow in (compost) then you will get a crop.