The banana chili, also known as the yellow wax pepper, is a mild and versatile pepper. Recognized by its vibrant yellow hue, this medium-sized chili is prized for its gentle flavor rather than intense heat. It adds a tangy and slightly sweet dimension to various dishes, making it a popular choice for culinary exploration.
Characteristics and Flavor Profile
The banana chili is bright yellow, though it can mature to green, orange, or red if left on the plant. Its elongated, curved shape, reminiscent of a banana, gives the pepper its common name. These peppers grow to about 2 to 3 inches in length and possess a smooth skin.
On the Scoville scale, the banana chili registers between 0 and 500 Scoville Heat Units (SHU), placing it at the very mild end of the spectrum, often five times milder than a jalapeño. Its flavor is tangy and subtly sweet. While often confused with the Hungarian wax pepper, the banana chili is considerably milder, as Hungarian wax peppers can reach much higher Scoville ratings.
Culinary Applications
Banana chilies offer extensive culinary versatility. They can be enjoyed in both raw and cooked forms, providing a crisp texture and bright flavor. A common application is pickling, which yields a briny, tangy condiment popular on sandwiches, pizzas, and salads.
Fresh banana chilies can be diced and added to salads for a refreshing crunch or incorporated into salsas for a hint of sweetness and tang. They are also well-suited for stuffing with various fillings, such as meats or cheeses, before being baked, fried, or grilled. Sautéing them with onions and garlic can create a flavorful base for soups, while blistered or deep-fried banana peppers make a tasty side dish or appetizer.
Growing Tips
Banana chili plants require specific environmental factors for a healthy yield. They thrive in full sunlight, needing 6 to 8 hours of direct sun daily. They prefer warm temperatures, with optimal growth above 70°F (21°C).
Well-draining soil enriched with organic matter, such as compost, promotes fertility and proper drainage. Keep soil evenly moist, avoiding overwatering to prevent root rot. Mulching around the base of the plants helps retain soil moisture and suppress weeds. Starting seeds indoors about 8 to 10 weeks before the last frost provides a head start, as they need a long growing season.
Storage and Preservation
Proper storage maintains the freshness of harvested banana chilies. Fresh peppers store in the refrigerator’s crisper drawer for about one week. A paper bag in the crisper can maximize shelf life.
For longer preservation, freezing is effective. Slice or chop peppers, arrange them in a single layer on a baking sheet, then transfer to airtight containers or heavy-duty freezer bags. Frozen, they maintain quality for 10 to 12 months. Pickling is another popular preservation technique, allowing storage in jars for several months in the refrigerator or longer if processed through water bath canning.