Hungarian Hot Pepper

Thin, waxy, and yellowish green in color, the Hungarian hot pepper is harvested and eaten while still immature. If left to fully mature, the pepper turns bright reddish orange. These peppers are also commonly mistaken for their close relative, the banana pepper, due to the pepper's color and initially sweet flavor. The Hungarian hot pepper, however, is hotter than the banana pepper with a spiciness rating between 5,000 and 15,000 Scoville units.

Being extremely versatile, the pepper is prepared an array of different applications. The thick walls of the Hungarian hot make them perfect for pickling or stuffing. Other preparations involve grilling, roasting, chopping, sauteeing, or using the pepper in a sauce.

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  • Nutrition Info
  • Serving Size: 1 pepper
  • Amount per serving
  • Calories: 8
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 0g
    • Fiber: 0g
    • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 1%
  • Vitamin C: 43%
  • Calcium: 0%
  • Iron: 1%


Handling & Storage


Available year round.

Also Known As

Do nut wash until right before use. Will keep up to two weeks refrigerated between 40 and 45 degrees.


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