Pickled Manzano Peppers
For all of you spicy salsas lovers, this Pickled Manzano Peppers with onions recipe is for you. Chile Manzano, also known as Chile Peron, has been imported from Mexico into the US Latin Markets for the last years. The name translates to “apple or pear pepper” for its shape slightly similar to these fruits. It is considered to be a medium to hot pepper.
How to make Pickled Manzano Peppers
In a medium glass bowl, combine the Manzano pepper, onion, and lime juice. season with salt and pepper and marinate for 20 minutes. Add the chopped cilantro to the pickled peppers and onions and serve. (Please check the ingredients list below)
- 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
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 my husband and I, among several other young couples living in the same apartment building In Toluca, Mexico used to get 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. My friend Laura would always bring 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.