Yellow wax hot chiles are another option in the middle of the heat scale.
20 fresh yellow ají chiles, or substitute
yellow wax hot or jalapeño seeds and stems removed, chopped
Prik khee fah (sometimes prik chee far) is a term used to refer to cayenne chiles, while prik yuak is
the yellow wax hot variety.
3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry 1/2 cup water 1 pound lamb, cut into 1 - inch cubes 4
yellow wax hot chiles, stems and seeds removed, finely chopped 1 onion, chopped 2 tablespoons vegetable oil 2 cups water
If you used, say
yellow wax hot chiles that are very pale, you would have a clear juice to add vinegar to.
1
yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
Not exact matches
The most readily available
hot peppers in the produce sections of supermarkets are jalapeños and
yellow wax peppers.
4 ounces fresh
hot green chiles (about 4 medium jalapeños, 16 medium serranos, 2 medium
hot banana / Hungarian
wax or 12 medium green or
yellow - orange habaneros — really any small
hot chile)
During the pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and
yellow bells; deep - red cherry peppers; large tomato peppers from pale
yellow and pale green to darkest red; green and scarlet peppers like Anaheims and New Mexicans;
yellow Hungarian
wax peppers; long curved red and green peppers similar to cayennes; shorter, thicker ones like Italian pepperoncini; and small, thin, pointed dark green and red peppers as flaming
hot as those from Thailand.