Shrimp Escabeche

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.

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1 medium onion, sliced vertically
5 cloves garlic
2 cups olive oil
4 manzano chiles, seeded and cut in rounds
4 bay leaves
2 tsp. dried oregano
2 fresh thyme sprigs
10 black peppercorns
1 cup white vinegar
3 pounds shrimp, peeled and deveined


Saute the onion and garlic in hot oil until the onion is translucent. Add the chiles, bay leaves, oregano, thyme, peppercorns, vinegar, and salt to taste. Mix well and simmer for 10 minutes. Stir in the shrimp and cook for 5 minutes. Remove from the heat and let cool. Refrigerate for at least 2 hours before serving.

Recipe from Fridas Fiestas, Recipes and Reminiscences of Life with Frida Kahlo, Guadalupe Rivera and Marie-Pierre Colle, 1994, Clarkson Potter/Publishers, New York.