Banana peppers are a type of pepper that can be yellow, orange, or red, and are often called Hungarian wax peppers. They are low in calories and high in vitamin C and fiber. Recipes include pickling, stuffing, and deep-frying, and they can be grown in a variety of climates.
Anyone who is admiring a long, slightly curved, two to three inches (5.08 to 7.62 cm) pepper in a garden that might be yellow, orange, or red might be looking at a banana pepper. These peppers are also often called Hungarian wax peppers and some may refer to them as chillies. Banana pepper is actually different from either of these varieties, although all of the peppers just mentioned belong to the same species, Capsicum annum.
The taste of banana pepper is the subject of much controversy. Some argue that real banana peppers have no heat and are especially good to eat when ripe. Maturity is determined by color. If the pepper is yellow, it may be fully ripe, but some are also red or orange and this also indicates maturity. If people are concerned about the potential heat of pepper, they can address it. Removing the seeds takes away most of the heat. Some argue that the reason banana pepper is classified as hot is because it is often blended, especially for sale in grocery stores, with Hungarian wax peppers, which can have more heat and lack the sweetness of banana pepper.
There are many recipes that include banana pepper. The real variant of this chili can be cut into salads or made into a delicious sauce. However, if low heat is present, more peppers can be added to provide that needed kick. Sliced banana peppers also make a crunchy addition to many sandwiches. One thing that many people recommend is pickling peppers, just like peppers are treated. While pickled banana peppers aren’t quite as hot, they can retain a great crunch and form a very special addition to sandwiches or salads.
There are several other recipes that can be tried. Suggestions include stuffing the peppers, which don’t require much stuffing since they’re tight. Deep-frying seems to be a popular cooking tip. Some people use these peppers in Asian foods, even though they were more popular as exports to Europe, and cooks might substitute the hotter peppers for banana pepper in various deep-fried dishes.
It makes a lot of sense to add banana pepper recipes to a cooking repertoire. About half a cup (124 g) is loaded with vitamin C, which provides 171% of the US Recommended Daily Allowance (RDA) of this vitamin. This equally sized serving is also a good source of dietary fiber, meeting nearly 20 percent of the RDA for fiber. Calories are extremely low, and the half-cup serving contains only 33 calories.
Many people are not satisfied with picking these peppers at the store and prefer to grow their own. Banana peppers will grow well in a number of climates. Mostly, it requires full sun for at least part of the day. Plant sizes can be about one to two feet tall (30.48-60.96 cm) and are extremely productive. Fortunately, there are directions on many websites to freeze peppers for later use; they will last about a year in a freezer. Pickling and canning can extend their life the most.
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