Fresh Pods, Manzano Peppers, APPLE CHILI, SPICY, CARIBBEAN PRODUCT

Manzana chile peppers date back to the ancient civilizations of the Andes mountain region found within Chile, Peru, and Argentina.

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Manzana chile peppers are available year-round

Manzano peppers are smaller, with an apple-like shape, but spicy, ranging from 10,000 to 30,000 Scoville units. They're light green when immature, ripening to yellow, orange or red. They have a fruity, pungent fragrance and flavor. Their name means apple.

Manzana chile peppers are best suited for both raw and cooked applications such as roasting, grilling, and baking. The peppers can be chopped into salsas, blended into hot sauces, or used to flavor traditional Peruvian sauces such as huacatay sauce. The peppers are also used to add spice and can be tossed whole into soups, stews, and chilis, sliced into salads, diced and mixed into grilled meat for tacos, layered onto sandwiches, or topped over pizza. In addition to flavoring main dishes, Manzana chile peppers are popularly stuffed with cheeses, grains, and meats, or they are pickled to create a sweet, tangy, and slightly sour flavor. Manzana chile peppers pair well with onions, garlic, tomatoes, potatoes, cheeses such as cotija, jack, and Oaxaca, meats such as beef, pork, fish, and poultry, eggs, olives, herbs such as Mexican oregano, cilantro, parsley, and coriander, avocado, and lime. 

Manzana chile peppers are small, bulbous pods, averaging 3 to 5 centimeters in diameter, and have a spherical to an oval shape, connected to a slender, fibrous green stem. The skin is smooth, taut, and waxy, ripening from light green, bright yellow, to orange when mature. Underneath the surface, the flesh is thick, crisp, yellow-orange, and aromatic, encasing a central cavity filled with very small, round and flat, black seeds. Manzana chile peppers have a fruity, citrus-forward flavor followed by a mild to moderate level of heat, depending on maturity. 

Manzana chile peppers are best suited for both raw and cooked applications such as roasting, grilling, and baking. The peppers can be chopped into salsas, blended into hot sauces, or used to flavor traditional Peruvian sauces such as huacatay sauce. The peppers are also used to add spice and can be tossed whole into soups, stews, and chilis, sliced into salads, diced and mixed into grilled meat for tacos, layered onto sandwiches, or topped over pizza. In addition to flavoring main dishes, Manzana chile peppers are popularly stuffed with cheeses, grains, and meats, or they are pickled to create a sweet, tangy, and slightly sour flavor. Manzana chile peppers pair well with onions, garlic, tomatoes, potatoes, cheeses such as cotija, jack, and Oaxaca, meats such as beef, pork, fish, and poultry, eggs, olives, herbs such as Mexican oregano, cilantro, parsley, and coriander, avocado, and lime. The fresh peppers will keep up to one week when stored whole and unwashed in a plastic bag in the refrigerator.

FRESH PICKLED MANZANO PEPPERS WITH ONIONS

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.