A banana pepper is simply a Hungarian Wax pepper under a different name. As the hot, mild, and sweet ones grown in this area all look the same, you can get some surprises. Plus, they all cross pollinate with each other. BTW, have you tried raised beds for gardening with a little hoop house to go over them on nippy early fall nights?
I've eaten hot banana peppers all my life but nothing like what this woman has. They're in the Cayenne heat range with thicker juicer walls.
When I was in HS and College and the Iron Curtain was still up, Hungarian wines were one of the few products making it over here from the East and they were dirt cheap. It was a date wine, unlike the Night Train and Mad Dog you swilled with your buddies. Those college girls were usually beyond being impressed by Boone's Farm and the oddly named Champale which was simply a flavored malt liquor.
It's killing me that I can't remember the full name of an older, now deceased, Hungarian man who lived down the road from us. Frank made mead for both private and local consumption, but had to drop the latter when tighter laws for wine and beer bottling processing and procedures started in the early 90's. He still sold it from behind the counter at his produce stand, but he had to know you. That guy was an artist with honey and fruits. He had cases of the stuff going back to the 40's and would give bottles to local couples to drink on their wedding nights as he claimed in his section of the old country that newly married couples drank mead to insure they would conceive a son.
When Frank died his daughter came in from the West Coast and poured it all down the drain. I couldn't believe it.