Meet Black Hungarian, a little heirloom pepper that will have a permanent home in my garden for years to come. The peppers may only be ever so slightly larger than an average jalapeno, but they have a lot going on, and little something for everyone.
From the beginning, Black Hungarian has been a looker. The cotyledons, stem, and first true leaves on the seedlings had a dark purple/black tint to them, the blossoms are a beautiful shade of purple, and as soon as the little green peppers emerged from within the spent blossom, they started to take on a dark black color. These super shiny black peppers have definitely added an interesting pop of color to the garden.
At this young stage, the peppers are mild and taste very similar to a green bell pepper (though every now and then you get just a tiny, barely detectable hint of heat). The black color of the skin (flesh underneath is green) adds a little interest to chunky salsas and fresh garden salads.
For an elongated chili pepper, it is surprisingly fleshy (not as much as a bell, but more than a jalapeno), which makes it a great choice for a number of applications. If you don’t mind a little heat, they are actually pretty good as fresh slices with a little dollop of sour cream or cream cheese. They also add a nice dimension to salsas. With their sweet heat, I also think they would make excellent pickled peppers or hot sauce, both of which I am hoping to do next season when I grow more than two plants!
Don’t forget! The Canning and Preserving for Beginners Giveaway is open through the end of the day on Sunday, September 15!