PEPPER 'Hungarian Hot Wax'

This hot type sets even in cool weather. Smooth waxy yellow 1½ x 5½" fruits taper to a point and ripen from yellow to orange to red. In fact, a few years ago a central Maine crop survived a near-fatal spring freeze after transplanting and went on to produce peppers in August. A favorite for chiles rellenos. Pickle all three colors for a beautiful hot-pepper medley—a staple for winter sandwiches. Heirloom originated 1941 in Hungary. 5,000–10,000 SHU, 68 days, open-pollinated.