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I love hot peppers & always grow a good selection of them. This year, while I'm thoroughly enjoying my Red Cayennes, Yellow Cayennes, & Thai Dragons, I have absolutely no idea what to do with my Hungarian Hot Wax.
The Cayennes are fabulous in just about everything - from meatloaf to vegetable sautes to chili, etc.; & the Thai Dragons are, of course, a necessity for Szechuan stirfries & Indian curries.
But those Hot Wax peppers. They're as big if not bigger than sweet Cubanelles & hot enough to blow the top of my head off. The size & heat make it virtually impossible to use a whole one in a recipe - if I had a recipe I thought would suit them.
For any of you that grow or have grown them - what do you use them for/in?
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