The Hungarian Wax Peppers/
It’s one of the variety of chilli peppers grown and found almost everywhere.
Widely used in soups, stuffings, salads, cheesy dishes, grills and other meat menus as well.
They look very similar to banana peppers and cubanelle.
There are other cross pollinated versions available as well.
They come from the same species of chillies but all of them are slightly different to each other.
Full of flavour, and if used properly it can be a very tasty addition to the overall dish.
There are many, many good things about California living, not least of which is the very fresh, highly varied veg we have access to for most of the year. I stopped by a farmer’s market in the FiDi at lunch time on Wednesday and snagged an excellent assortment of peppers, both sweet and hot.
Roasting vegetables, especially peppers is pretty much my favourite way of cooking them. There is glorious alchemy in what happens to them when roasted in a moderate to high oven. They soften up and their sweetness and heat intensifies and brightens. And that is what is happening to these beauties today, aided by a little salt, pepper and a dash of oil and herbes de Provence.