Randy’s Mazano Salsa
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
1 large Manzano (Rocoto) chile
1/3 cup minced onion
2 cloves garlic
juice of one lime
1/4 cup cilantro minced
1/4 cup water
Peel the husk from the tomatillo and roast on a skillet with the chile on medium heat until soft and brown, about 10 minutes. Cut the top off of the chile to remove the seeds and stem.
Place the chile and tomatillo in a blender with the garlic, lime juice, cilantro, water and salt. Blend at high speed for 1 minute. Add the minced onion and stir.
Serve this incredible salsa with tortilla chips, tacos, quesadillas, etc. The flavors of the manzano and tomatillo complement one another extremely well.