Manzano Pepper Salsa

The Manzano chile has a rare combination of hot peppers.

It is both spicy and loaded with flavor making it an excellent salsa chile.

It’s one of my favorites to use when I can find them (if you are in Las Vegas, Cardenas sells them.).

My favorite way to eat this salsa is by whipping up some chilaquiles and a few slices of avocado – YUM!

Info about the Manzano pepper:

Originally from high in the Andes, it is also grown in the higher elevations of central Mexico and can be hard to find.
It is usually bright yellow or orange with thick flesh packed full of citrusy heat. Not habanero hot, it is closer to de Arbol or Serrano heat.

Easy to make, this Manzano pepper sauce is perfect to add to your huevos rancheros to "spice it up."

Ingredients

Place the tomatoes on a comal (or a griddle) and using tongs, rotate until all sides are slightly blistered.
Once roasted, transfer the roasted tomatoes to a blender.
Cut the Manzano peppers in half.
Remove the seeds from each Manzano pepper.
Place the Manzano peppers on the comal (or a griddle) and using tongs, rotate until all sides are slightly blistered.
Once the Manzano peppers are roasted, transfer the roasted peppers to the same blender with tomatoes.
Add the onion, garlic cloves, and water to blender and blend well.
Heat in a saucepan over medium heat 1 tablespoon of olive oil.
Add the mixture from the blender to the saucepan.
Add salt.
Cook until the mixture starts to boil.
Once the mixture is boiling, reduce to low heat and continue to cook for 5 minutes or until desired consistency.