I grow Hungarian "semi-hots". In my experience they are hotter when
green/yellow. When they ripen and turn red, they still have some heat, but
they are sweeter and the flavor is more complex.

Last fall, I picked and froze any immature peppers that were left before an
imminent killing frost, and they were blistering hot, at least by my
standards.

Cheers,
Sue

--

www.suereno.com
http://www.art2mail.com

"Jim Carlock" wrote in message
om...
Is a Hungarian wax banana pepper hotter when red or
yellow ?

--
Jim Carlock
http://www.911forthetruth.com/
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