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.
Fresh Pickled Manzano Peppers With Onions
You can find them in yellow, orange and red color. Orange is 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. It 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”, they were sold frozen on those times, nowadays you can find them fresh in many cities in the USA being sold at Latin Stores.
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:
How to make Pickled Manzano Peppers
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. (Please check the ingredients list below)
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. Maybe you will also like this recipe of "Rajas de Chile Poblano"
¡Buen provecho!
Mely,
📖 Recipe
Fresh Pickled Manzano Peppers with Onions
Ingredients
- 2 Manzano Peppers finely chopped or sliced Habaneros or Jalapeños can be substituted
- 1 medium white onion sliced
- 2 Tablespoon of lime juice
- ¼ 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.
Now Serving
What a colorful and refreshing pickle! looks yummy
Aldy @ Al Dente Gourmet
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
Pily
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!
Gabriela, clavo y canela
Ay que bueno! los colores tan bonitos que quedan verdad??..
te mando un besote, que tengas una linda semana!
Chris
The look like a milder and thicker fleshed version of habanero chiles. I'll have to look out for them.
NORMA RUIZ
Deliciosos se me ha hecho agua la boca, pero deben picar muchisimooooooooooo, saludos Mely.
Swathi Iyer
Beautiful and I love fresh pickled ones delicious. I will look for these peppers.
Nora
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!
Mely
Toluca la Bella, como extraño ir al bosque los Domingos.
Prueba los chiles la proxima vez que los veas en el mercado.
Mely
Gloria
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.
Mely
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
Gloria
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 .
Prieta
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.
MyCookingTime
Mmmm qué rico, ideal para unos taquitos, pensé que era habanero!
Gracias por la receta!
Mely
They are bigger and not as hot as habaneros.
Que tengas un gran dia!
Rebecca Subbiah
these sound fab and isn't it the best when we find foods from back home here
Mely
Yes, Rebecca
It is really exciting to find food from Mexico in the local stores.
Mely