Chilli 'Hungarian Hot Wax'

Chilli 'Hungarian Hot Wax' is one of the best quick-producing chillies for our cool climate. The fruits are long (about 10cm/4in) and pointed, starting green – mild, to yellow – medium and ripening to red and crimson – hot.

I've become a real chilli fiend and am addicted to chilli jam and jelly. If I have people to supper, I stuff the chillis with cream cheese, thyme and pine nuts and then griddle them for eating with your first glass of wine (see p319 Garden Cookbook). They are also fantastic sliced into any salad.

Mild to Medium hot

Genus	Capsicum annuum
Variety	Hungarian Hot Wax
Type	Half-Hardy Annual
Common Name	Chilli, Hot Pepper
Soil Type	Fertile
Site	Full Sun, Shelter
Moisture	Well-drained
Height	60cm (24in)
Spacing	45cm (18in)
Sowing, Seeds, Planting	Sow under cover in modules Feb-March. These need a long growing season. Pot on and plant out when the frosts are over and the plants are about 10cm high and the first flowers appear.
Care Tips	Grow in a green-house, in pots or in the ground. If planting outside, leave cloche in place for 2 weeks after planting to allow plants to settle in. Find out some top tips from South Devon Chilli Farm.
Storing	These can be turned into pickles or jam, if you have a glut. To freeze, cut in half and remove the seeds. Or thread them onto cotton with a needle and hang in the kitchen to dry.
Harvesting	July - November. 3-4 months from sowing. 'Hungarian Hot Wax' will produce for 3-4 months.
Cooking Notes	Raw or cooked these chillies pack a punch. Can be eaten green. Delicious used in Sarah's Chilli jam recipe, made with ginger root and tomatoes.

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Sow Under Cover/Plant Indoors
Direct Sow/Plant Outdoors
Flowers/Harvest

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