Wenk’s Yellow Hot: A Crunchy Wax/Jalapeno Cousin

The Man Behind the Pepper: Eris Wenk

First things first, let’s give a shoutout to the late Eris Wenk, the man behind this pepper. Thanks again to the family for reaching out and correcting the spelling of his name. Wenk was from Albuquerque, New Mexico, and this pepper developed a strong local following there over the years. It’s always cool knowing the people behind the varieties we grow.

My first run-in with Wenk’s Yellow Hots was memorable. It was one of the first non-traditional jalapeno-type peppers I ever grew during this whole Ohio Peppers adventure. I used them alongside green stuffed Jalapeño peppers and Cheiro Roxa for stuffed peppers, mostly because the yellow color looked awesome on the plate. Stuffed with garlic cream cheese, they were ridiculously good.

Flavor and Heat: Crunchy and Zesty

If you like jalapenos, there’s a good chance you’ll like these too. Wenk’s Yellow Hots have that same crunchy bite, but with a little more heat and a flavor that reminds me somewhat of a hotter Anaheim pepper. The peppers start pale green, turn bright yellow, and eventually ripen red, though most people pick and eat them in the yellow stage. Heat is usually somewhere around 5,000 SHU, give or take depending on growing conditions.

Growing Tips: Early and Productive

These plants are productive, especially in shorter northern growing seasons. Here in southwest Ohio, they usually start producing early and put on a heavy first round of peppers before settling into steady production through late season. Mine have kept going into October and even early November when frost held off a bit.

20+ seeds per pack!