Fresh Pickled Manzano Peppers with onions/Chiles Manzanos curtidos con cebolla

For all of you spicy salsas lovers, this one’s for you. Chile Manzano, also known as Chile Peron, has been imported from Mexico into the US Latin Markets for the last 2 years. The name translates to “apple or pear” for its shape slightly similar to these fruits. It is considered to be a medium to hot pepper. They are sold in 3 different colors, yellow, orange and red, Orange being the hottest and the one readily available this time of the year at Latin markets in cities where there is a large population of immigrants from Central Mexico, where this pepper is more common since it grows in high altitudes and has resistance to cooler temperatures. Its has a thick flesh and black seeds.          The first time I saw these peppers being sold in the USA, I was in Chicago at one of those famous “El Guero Supermarket” it was sold frozen and they really lost their taste after defrosting.

Check the black seeds and thick flesh of those peppers. I planted some seeds from last year peppers but this Summer’s hot weather is not helping them grow well. The plant has beautiful curly leaves. A special Pepper indeed.

Now to this super easy recipe:
Ingredients:
2 Manzano Peppers finely chopped or sliced (Habaneros or Jalapeños can be substituted)
1 medium white onion sliced
2 Tablespoon of lime juice
1/4 cup of chopped cilantro
Salt and pepper to taste
Instructions:
In a medium glass bowl, combine the Manzano pepper, onion, and lemon juice. season with salt and pepper and marinate for 20 minutes. Add the chopped cilantro to the pickled peppers and onions and serve. It is great with carne asada, carnitas and grilled seafood.

My friend Laura, an excellent cook, introduced me to Manzano peppers more than 25 years ago when several young couples living in the same apartment building In Toluca, Mexico used to together for a weekend picnic in the outskirts of the Nevado de Toluca Volcano. We all brought food in cazuelas (clay cooking pots), the men would light the fire and then warmed the food and the tortillas. She would always brought manzano peppers strips cooked with onion, potatoes and cream in her cazuela. A picnic with cazuelas is a nice idea to enjoy a gorgeous and relaxing time with friends in the woods.

Maybe you will also like this recipe of "Rajas de Chile Poblano"

Provecho!

Mely

Pin It