Nov 2015 26

Monday August 1, 2011

Bring on the HEAT!

Hungarian hot wax peppers pack a punch!

Have you ever had a Hungarian Hot Wax Pepper?  Don’t let the name scare you – while they do pack in some kickin’ flavor, their spice won’t knock you out like some other peppers.  Their beautiful, waxy skin and neon golden-green color will clue you in on just how special these little guys are.

Our friends at Oleana and Sofra roast them in a hot oven on a sheet pan and then pulse in a food processor until they’re a pulp.  This pulp gets folded in to Greek Style yogurt and is complete heaven with just a squeeze of lemon and a touch of salt. Smear this spicy and cooling yogurt on pita, serve with a grilled vegetable flatbread, or add to your favorite sandwich wrap.

If you felt like stopping by the farm stand for a big bunch of ’em, you could make one of our favorite things – a homemade peperoncino-style pepper pickled with fresh garlic and salt.  There are plenty of good, simple recipes to be found on the web and after a few weeks in brine these babies will be perfection.  (Just make sure to prepare enough for good eating all winter long!)

We’re lovin’ the summer and want to know how you’re enjoying your Siena Farms veggies!
Drop us a note or comment and let us know.

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