Chile Manzano! Its apple shape can be slightly deceiving. With a hint of fruitiness and citrus it can range from medium heat to HOT! The seeds of the bright pepper are distinctly black in color. Sometimes compared to chile habanero or scotch bonnet, but not nearly as spicy.It pairs well with tomatillos and dried chiles in this salsa. It’s especially delicious in aguachile recipes and fresh ceviche recipes. The next time you visit your local Mexican market, pick up a few chile manzano and substitute a few in your favorite salsa recipe.
Have you ever prepared salsa with this chile pepper?
Imagine the possibilities!
Take the extra few minutes to roast or sauté the ingredients for more flavor!
Delicious on all of your favorite Mexican dishes!
Salsa de Chile Manzano
Citrus and fruity notes with that crisp heat is what you will taste in this chile manzano salsa!
Print
Pin
Rate
Servings: 2 cups
Ingredients
- 3-4 chile manzano 214 gr, stems and most seeds removed
- 11 tomatillos 139 gr, peeled and washed
- 5 chile California 23 gr, stems and seeds removed
- 4 cloves of garlic 17 gr, peeled
- 2 tsps. avocado oil
- 2 cups of water
- Salt to taste
Instructions
- In a large skillet at medium heat, add the chile manzano on one half and the chile California and the other half. Using a flat edge wooden spoon or a spatula, gently press the chile California flat. This will allow a more even toast. Flip over a few times and flatten every time. Move the chile California on top of the manzano.
- Add the tomatillos and garlic to the open half. Drizzle in the oil. Remove the chile California. Stir the ingredients for a few minutes. Pour 2 cups of water. Add the chile California back into the skillet. Bring it up to a boil. Reduce it to a simmer and cook for 10 minutes. Remove the skillet from the heat, cover and let it sit for 10 minutes.
- When ready, transfer all the salsa ingredients to the blender jar. Season with salt, to taste. Blend on high until smooth. Taste for seasoning. If the salsa is too thick, mix in a little more water. Let salsa cool before storing it in a glass jar. Yields 2 cups.
Notes
Chile manzano has similar qualities to the habanero pepper. The habanero carries more heat than the manzano. It’s delicious in this salsa recipe, but pairs well in ceviche and aguachile recipes.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Would Love to Hear From You