Tuesday, August 14, 2012

Fresh Pickled Manzano Peppers With Onions / Chiles Manzanos Con Cebolla Curtidos

Chile Manzano6For 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.          Chile MAnzanoThe 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.
Chile Manzano5Check 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.
Chile Manzano4
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.
Toluca
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"

¡Buen provecho!

Mely

17 comments :

  1. these sound fab and isn't it the best when we find foods from back home here

    ReplyDelete
    Replies
    1. Yes, Rebecca

      It is really exciting to find food from Mexico in the local stores.

      Mely

      Delete
  2. Mmmm qué rico, ideal para unos taquitos, pensé que era habanero!

    Gracias por la receta!

    ReplyDelete
    Replies
    1. They are bigger and not as hot as habaneros.

      Que tengas un gran dia!

      Delete
  3. I love chile manzano, I have a recipe in my book with this pepper. Your looks very good! I'll try it next time I buy manzanos. I love teir colors too, they make a very showing dish.
    Take care.

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  4. Hi Mely, good to see you! I never heard of these chili's before but I will be looking for them as I too would love to grow them. I had seeds this year from Hatch NM and planted the seeds and have gotten some great chili. That recipe looks great and the picture of Toluca reminds me of when Frida said:

    "They are so damn 'intellectual' and rotten that I can't stand them anymore....I [would] rather sit on the floor in the market of Toluca and sell tortillas, than have anything to do with those 'artistic' bitches of Paris."

    Tee hee. Take care and always good to see you. Lovely photos as always.

    ReplyDelete
    Replies
    1. Dear Gloria,

      That Market in Toluca used to be a fun place to visit every Friday. You will find all kind of wares and food. It was huge. They moved the market to a new location and it is not what it used to be when I was living there. Great memories.

      I have few seeds if you want them, please let me know.

      Mely

      Delete
    2. Mely I just read this reply and YES I do want them if you still have them. Do you still have my address? I wouldn't be able to plant them this year, but definitely next year. Oh I hope you have them. Thanks .

      Delete
  5. Mely, he visto estos chiles en el supermercado y nunca les he hecho caso. He preferido los habaneros. Pero la próxima vez los voy a probar!

    Gracias por tan bella foto de Toluca!

    ReplyDelete
    Replies
    1. Toluca la Bella, como extraño ir al bosque los Domingos.
      Prueba los chiles la proxima vez que los veas en el mercado.

      Mely

      Delete
  6. Beautiful and I love fresh pickled ones delicious. I will look for these peppers.

    ReplyDelete
  7. Deliciosos se me ha hecho agua la boca, pero deben picar muchisimooooooooooo, saludos Mely.

    ReplyDelete
  8. The look like a milder and thicker fleshed version of habanero chiles. I'll have to look out for them.

    ReplyDelete
  9. Ay que bueno! los colores tan bonitos que quedan verdad??..
    te mando un besote, que tengas una linda semana!

    ReplyDelete
  10. Hay Mely taaanto sin pasar por los blogs !!!cómo estás?
    Etos chiles que sí que pican eh??? pero qué tal en una cochinita, yo nunca me he animado sólo desvenados, soy pésima para el chile!!
    Saludos querida Mely!

    ReplyDelete
  11. Mely, Such a refreshing salad! I've never tried manzano peppers and I bet they taste absolutely wonderful! Hope you have a lovely week ahead :)

    Abrazotes <3

    ReplyDelete
  12. What a colorful and refreshing pickle! looks yummy

    ReplyDelete

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