Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Hungarian Hot Chile Peppers
Inventory, lb : 0
This item was last sold on : 11/04/17
|Beylik Family Farms||Homepage|
The Hungarian Hot chile pepper is thin skinned with a waxy exterior. Its yellow flesh turns from creamy yellow when immature to a bright red-orange when fully mature. It offers a sweet pepper flavor and heat that varies depending upon variety and maturity of the pepper. Fully mature Hungarian Hot chiles when at the red stage will be at their hottest. At this point, the peppers are commonly dried and used to make decorative ristras or powdered seasoning. The Scoville range for Hungarian Hot peppers on average is 5,000 to 15,000.
Hungarian Hot chile peppers are available in the summer and early fall months.
Botanically a member of Capsicum annuum the Hungarian Hot chile pepper is a yellow wax type chile pepper. A close relative of the banana chile the Hungarian Hot has the same sweet flavor as the banana pepper married with a hot spice and heat. It is difficult to tell the two peppers apart simply by appearance, only in tasting are the two truly distinguishable. A celebrated pepper worldwide the Hot Hungarian is most well-known for its use in the renowned seasoning, Hungarian Paprika.
A versatile pepper the Hungarian Hot chile pepper can be used in an array of both fresh and cooked applications. The pods of the pepper have a thick walled flesh which makes them an ideal pickling pepper. Its thick flesh also makes this a popular pepper for utilizing in stuffed preparations. When cooked the Hungarian Hot pepper can be grilled, roasted, chopped and sautéed or cooked down to make sauces. The Hungarian Hot chile can also be dried and used to make the popular seasoning, paprika. In Hungary the paprika spice is classically paired with lard, onions, spices and sour cream to make a sauce served atop meats and fresh peppers. Fresh Hungarian Hot peppers will keep refrigerated for up to two weeks.
Similar to the ristras of the American Southwest in the countryside of Hungary Hot Hungarian peppers are commonly threaded together into long bundles and hung inside houses and the exterior walls of buildings and farms. Hungarian peppers such as the Hot Hungarian variety are an essential ingredient in the popular Hungarian seasoning, hot paprika. In Kalocsa, Hungary the pepper is so beloved that there is a Paprika Museum and the pepper is celebrated annually at a Paprika Festival held each October. Hungarians have also long celebrated a folk hero figure known as Jancsi Paprika, also referred to as the Hungarian Sancho Panza. This character is known to be generous, comedic, valiant and ingenious and resembles a puppet with a chile pod shaped nose and a chile adorned hat.
Sometime in the early 1500’s chiles were first introduced into Hungary by invading Turks. By the end of the century the “Turkisch rot Pfeffer” or the “Turkish red pepper” was the most popular pepper with farmers in the area and is likely a mature version of the yellow hued Hot Hungarian that is so well known today. Throughout Hungary "paprika" is used as a term for fresh peppers as well as for the quintessential Hungarian spice, paprika. In Hungary the fresh Hot Hungarian pepper may be sold as Paprika or as Hungarian Hot, outside of Hungary the term Paprika refers exclusively to the powdered spice.
Recipes that include Hungarian Hot Chile Peppers. One is easiest, three is harder.
|Cookie Dough and Oven Mitt||Hot Pepper Butter|
|The Well-Seasoned Cook||Green Chile Gazpacho Granita|
|Food and Wine||Smoked Sausage & Sauerkraut Soup|
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