Hungarian Hot Wax
Capsicum annuum
Growers in the Pacific Northwest and Northern Tier of the US rely on Hungarian Hot Wax because it matures very early in cool, wet weather. However, many commercial strains have been poorly maintained; plants grown from these lots are often floppy, and the fruits vary in size, shape, and heat level. In 2015, our breeding team began improving this variety through 3 cycles of selective plant breeding. Our newly selected strain features an upright plant and uniform fruits. The greatly improved plant architecture offers better fruit protection and faster/easier harvests with minimal fruit damage! Smooth, tapered, and moderately spicy fruits avg. 5 1/2" x 1 1/2" and mature from pale yellow to orange red, and finally, to a vibrant red. Excellent for frying, roasting, or pickling.
Harvest
70-75d
Days to harvest
Sun
Full sun
Zones
4–11
USDA hardiness
Height
1-3 feet
Planting Timeline
Showing dates for Hungarian Hot Wax in USDA Zone 7
All Zone 7 pepper →Zone Map
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Hungarian Hot Wax · Zones 4–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | April – April | June – July | — | August – October |
| Zone 4 | March – April | June – June | — | August – October |
| Zone 5 | March – March | May – June | — | August – October |
| Zone 6 | March – March | May – June | — | July – September |
| Zone 7 | February – March | April – May | — | July – September |
| Zone 8 | February – February | April – May | — | June – August |
| Zone 9 | January – January | March – April | — | May – July |
| Zone 10 | January – January | February – March | — | May – July |
| Zone 1 | May – May | July – August | — | September – August |
| Zone 2 | April – May | June – July | — | September – September |
| Zone 11 | January – January | January – February | — | April – June |
| Zone 12 | January – January | January – February | — | April – June |
| Zone 13 | January – January | January – February | — | April – June |
Succession Planting
Hungarian Hot Wax keeps producing from a single planting all season — set transplants out once in April or May after last frost, and the same plants carry you through July, August, and into September. No succession sowing needed.
If you want to hedge against a late frost wiping out your first set, start a second tray of seeds indoors 3–4 weeks after the first. That gives you backup transplants around 10–12 weeks old when you need them. Once daytime highs are consistently above 90°F, new fruit set slows regardless of planting date — that's a heat threshold, not a spacing problem.
Complete Growing Guide
Growers in the Pacific Northwest and Northern Tier of the US rely on Hungarian Hot Wax because it matures very early in cool, wet weather. However, many commercial strains have been poorly maintained; plants grown from these lots are often floppy, and the fruits vary in size, shape, and heat level. In 2015, our breeding team began improving this variety through 3 cycles of selective plant breeding. Our newly selected strain features an upright plant and uniform fruits. The greatly improved plant architecture offers better fruit protection and faster/easier harvests with minimal fruit damage! Smooth, tapered, and moderately spicy fruits avg. 5 1/2" x 1 1/2" and mature from pale yellow to orange red, and finally, to a vibrant red. Excellent for frying, roasting, or pickling. According to Johnny's Selected Seeds, Hungarian Hot Wax is 58 pale yellow; 83 red ripe to maturity, annual, open pollinated. Notable features: Organic Seeds, Plants, and Supplies, Grows Well in Containers, Heat Scale: Hot.
Light: Full sun (6 or more hours of direct sunlight a day). Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Height: 1 ft. 0 in. - 3 ft. 8 in. Spread: 0 ft. 6 in. - 1 ft. 0 in. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: Low. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.
Harvesting
Hungarian Hot Wax reaches harvest at 58 pale yellow; 83 red ripe from sowing per Johnny's Selected Seeds. Expect 5 1/2" at peak. As an annual, harvest continues until frost ends the season.
Fruits are a non-pulpy berry and vary considerably across cultivars. Some are long, thin, bright red, and spicy; others are thick, large, and sweet-tasting; others still are small and in ornamental shapes and colors, grown as decoration.
Color: Black, Gold/Yellow, Green, Orange, Red/Burgundy. Type: Berry. Length: 1-3 inches. Width: < 1 inch.
Garden value: Edible, Good Dried, Showy
Harvest time: Summer
Edibility: Fruits edible, but spiciness is unpredictable in intensity.
Storage & Preservation
Hungarian Hot Wax peppers store best at 45-50°F with 85-90% humidity in a breathable container like a perforated plastic bag or cardboard box. Keep them away from ethylene-producing fruits to prevent premature ripening. Fresh peppers will last 2-3 weeks under these conditions before beginning to soften.
For longer preservation, freezing works well—simply dice or slice them raw and freeze on a tray before bagging. Roasting intensifies their natural sweetness and makes them ideal for freezing or canning in oil. Their thick walls suit canning whole or halved, particularly for pickling with vinegar and spices, a traditional Hungarian preparation. Drying is also viable; hang-dry whole peppers or dehydrate sliced rings at 135°F for 8-12 hours.
A practical note: these peppers' relatively thin yet sturdy walls make them excellent candidates for Hungarian-style paprika production if you have multiple harvests—simply dry and grind them for homemade powder.
History & Origin
Hungarian Hot Wax is open-pollinated, meaning seed saved from healthy plants will produce true-to-type offspring. Listed in the Johnny's Selected Seeds catalog.
Origin: Tropical North and South America
Advantages
- +Matures very early, perfect for cool and wet climates
- +Improved upright plant architecture provides better fruit protection and easier harvesting
- +Uniform fruits with consistent size, shape, and moderate heat level
- +Smooth, tapered fruits excellent for frying, roasting, or pickling
Considerations
- -Susceptible to multiple diseases including bacterial spot and pepper mosaic virus
- -Vulnerable to several pest species including aphids, spider mites, and pepper weevils
- -Moderate heat level may disappoint those seeking very spicy peppers
- -Many commercial seed lots have poor plant quality and inconsistent characteristics
Companion Plants
Marigolds (Tagetes spp.) planted every 18–24 inches through the bed earn their space two ways: root exudates suppress soil nematodes, and the dense flower mass disrupts aphid flight between plants. Basil and oregano share Hungarian Hot Wax's preference for well-drained, full-sun conditions at pH 6.0–7.0, so they're not competing for anything — they just happen to fit. Onions and carrots occupy root depths and canopy heights that peppers leave open, which means less bare soil inviting weeds without crowding the peppers' 12–18 inch footprint.
Fennel is allelopathic and will stunt most vegetables planted nearby, peppers included — give it its own isolated spot or skip it entirely. Brassicas are heavy feeders that pull calcium and nitrogen hard, and sharing bed space with them puts extra pressure on fruit set exactly when Hungarian Hot Wax needs steady calcium availability to avoid blossom end rot. Black walnut produces juglone, a root toxin that moves through the soil and hits nightshades particularly hard — don't plant within canopy range of one.
Plant Together
Basil
Repels aphids, spider mites, and thrips while potentially improving pepper flavor
Tomatoes
Similar growing requirements and can share space efficiently, mutual pest deterrence
Oregano
Repels aphids and provides ground cover to retain soil moisture
Marigolds
Deters nematodes, aphids, and whiteflies with natural compounds
Carrots
Loosens soil around pepper roots and doesn't compete for nutrients
Onions
Repels aphids, thrips, and other pests with sulfur compounds
Parsley
Attracts beneficial insects like hoverflies and parasitic wasps
Lettuce
Provides living mulch and utilizes space efficiently without root competition
Keep Apart
Black Walnut
Releases juglone toxin that inhibits pepper growth and development
Fennel
Produces allelopathic compounds that stunt pepper growth and development
Brassicas
Compete for similar nutrients and can attract pests that also damage peppers
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169394)
Pests & Disease Resistance
Resistance
Good general resistance, tolerant of cool weather
Common Pests
Aphids, spider mites, pepper weevil, flea beetles
Diseases
Bacterial spot, pepper mosaic virus, anthracnose
Troubleshooting Hungarian Hot Wax
What you'll see, why it happens, and what to do about it.
Dark, water-soaked spots on fruit and leaves, sometimes with a yellow halo, appearing mid-season
Likely Causes
- Bacterial spot (Xanthomonas campestris pv. vesicatoria) — splashes between plants in warm, wet weather
- Overhead irrigation wetting foliage repeatedly
What to Do
- 1.Switch to drip irrigation or water at the base only
- 2.Remove and bag (don't compost) heavily infected leaves and fruit
- 3.Rotate peppers and other nightshades out of that bed for at least 2 seasons — NC State Extension's organic guidelines note that rotating nightshades breaks soilborne disease cycles
Sunken, tan or black leathery patch on the blossom end of the fruit, usually showing up once fruit reaches half size
Likely Causes
- Blossom end rot — a localized calcium deficiency in the developing fruit
- Irregular watering causing water stress that prevents calcium uptake
- High ammonium nitrogen fertilizer salts interfering with calcium availability, per NC State Extension
What to Do
- 1.Water consistently — 1 inch per week, deep and infrequent; don't let the soil dry out completely between waterings
- 2.Mulch heavily around plants before dry spells hit to hold moisture at the root zone
- 3.Back off high-nitrogen synthetic fertilizers mid-season; work a calcium-containing amendment like gypsum or crushed eggshells into the top 2 inches
Leaves mottled, wrinkled, or streaked yellow-green; fruit small and distorted; plants stunted compared to neighbors
Likely Causes
- Pepper mosaic virus (Tobacco Mosaic Virus or Cucumber Mosaic Virus) — transmitted by aphids feeding on infected plants
- Aphid colonies on new growth going unnoticed until the virus is already spreading
What to Do
- 1.Pull and bag infected plants immediately — there's no cure once a plant is infected
- 2.Knock aphid colonies off remaining plants with a firm spray of water, then follow up with insecticidal soap every 5–7 days
- 3.For next season, use reflective mulch under transplants to disorient incoming aphids before colonies establish
Tiny, irregular holes punched through leaves on young transplants, giving them a shot-up look within the first 2–3 weeks after setting out
Likely Causes
- Flea beetles (Epitrix spp.) — small, shiny, jumping beetles that feed heavily on young plants
- Transplants set out before they're fully hardened off are especially vulnerable
What to Do
- 1.Cover transplants with row cover immediately after planting and leave it on for the first 3–4 weeks
- 2.Dust lower leaf surfaces and the soil around the base with diatomaceous earth — reapply after rain
- 3.Once plants hit 12 inches and are actively growing, flea beetle damage rarely causes lasting harm; concentrate protection on that first month
Frequently Asked Questions
How hot is Hungarian Hot Wax pepper compared to jalapeño?▼
Can you grow Hungarian Hot Wax peppers in containers?▼
When should I plant Hungarian Hot Wax pepper seeds?▼
Is Hungarian Hot Wax good for beginner gardeners?▼
How long does Hungarian Hot Wax take to grow from seed?▼
What does Hungarian Hot Wax pepper taste like?▼
Growing Guides from Wind River Greens
Where to Buy Seeds
Sources & References
External authority sources used in compiling this guide.
- BreederJohnny's Selected Seeds
- USDAUSDA FoodData Central
See the Methodology page for how this data is sourced, what's AI-assisted, and known limitations.
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