HUNGARIAN WAX PEPPER (PREORDER)

~20 lbs Hungarian Wax Pepper aka "Hungarian Hot Wax Pepper", "Chile Hungaro", "Xiong-Ya-Li-La-Jiao", "匈牙利蜡椒", "匈牙利蠟椒" Hungarian wax pepper is a hot pepper with waxy, crunchy yellow skin. It is generally five to six inches in length and slightly curved. Hungarian wax pepper has a similar appearance to banana chili but is much hotter. They are very flavorful and slightly tangy-sweet with that mild heat layered on top. The sweet, hot flavor of these peppers is very popular in mole sauces, and other traditional Latin dishes, soups, and salads. Handling Tip Selection Hungarian wax pepper is firm with shiny skin and no signs of bruises, shriveling, and decay. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality. Storage Hungarian wax pepper should be stored at 45°F - 55°F (7°C - 13°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is two to three weeks. Shelf life can be extended by another week by packaging in moisture-retentive films under optimal storage temperature. Storage temperature above 55°F (13°C) will accelerate ripening and bacterial soft rot. Hungarian wax pepper is sensitive to ethylene, a naturally occurring gas that regulates ripening. Hungarian wax pepper should not be stored with high ethylene-producing products to extend shelf life and avoid softening and discoloration. Hungarian wax pepper produces a very low level of ethylene. Hungarian wax pepper is sensitive to chilling injury at storage below 45°F (7°c). Symptoms include surface pitting, water-soaked areas, decay, and discoloration of the seed cavity. As the pepper ripens, it becomes less sensitive to chilling injury.