Xnipec (Tomato-Manzano 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 small red onion, about 4 oz.
2 Tbsp. fresh sour orange or lime juice
10 oz. ripe tomatoes
1/2 or a whole manzano chile, or more to taste
12 large sprigs fresh cilantro
1/2 tsp. salt
Chop the onion very finely, using a knife (dont use a food processor), and scoop it into a strainer. Rinse the onion under cold water and shake off as much of the water as possible, then transfer to a small bowl and stir in the juice. Set aside.
Core the tomatoes, then cut them in half crosswise. Squeeze out the seeds and finely dice the tomatoes (about 1/4″ cubes). Scoop into a bowl.
Slice the radishes 1/16″ thick, then chop them into matchsticks or a small dice. Add to the tomatoes.
Put on a pair of rubber gloves and carefully cut out and discard the manzanos seed pod, then mince the flesh into tiny bits and add to the tomatoes.
Bunch up the cilantro sprigs, and, with a very sharp knife, slice them 1/16″ thick, stems and all, working from the leafy end toward the stems.
Combine the radishes, chile, and chopped cilantro with the tomato mixture. Stir in the onion and juice mixture, then taste and season with salt as necessary.
Yields 2 cups of salsa.
Recipe from Recipe Source.