Chili Manzano Pepper Sauce
Heat Level: 3/10
There are few medium-hot chilies with true fruitiness. Most have a bright crisp flavor or an earthiness with a hint of fruit. The Manzano pepper is one of the exceptions. Its apple-like shape hints at fruity, and it doesn’t disappoint with a refreshing citrus flavor. This fruitiness, along with the chili’s thick walls and tempting medium-heat (12,000 to 30,000 Scoville heat units), makes the Manzano a versatile chili. That is, when you can find it. The Manzano can be challenging to grow outside of its native cool climate, the Andes, and because of this, it can be tough to find for those outside of Mexico and South America.
I have a great source. I found that when I ferment them and add a hint of complementary spices and garlic, they yield an amazing hot sauce. It goes well with eggs and pizza of course, but adds to a host of other foods with that signature citrus flavor.
Heat Level: 3/10
There are few medium-hot chilies with true fruitiness. Most have a bright crisp flavor or an earthiness with a hint of fruit. The Manzano pepper is one of the exceptions. Its apple-like shape hints at fruity, and it doesn’t disappoint with a refreshing citrus flavor. This fruitiness, along with the chili’s thick walls and tempting medium-heat (12,000 to 30,000 Scoville heat units), makes the Manzano a versatile chili. That is, when you can find it. The Manzano can be challenging to grow outside of its native cool climate, the Andes, and because of this, it can be tough to find for those outside of Mexico and South America.
I have a great source. I found that when I ferment them and add a hint of complementary spices and garlic, they yield an amazing hot sauce. It goes well with eggs and pizza of course, but adds to a host of other foods with that signature citrus flavor.
Heat Level: 3/10
There are few medium-hot chilies with true fruitiness. Most have a bright crisp flavor or an earthiness with a hint of fruit. The Manzano pepper is one of the exceptions. Its apple-like shape hints at fruity, and it doesn’t disappoint with a refreshing citrus flavor. This fruitiness, along with the chili’s thick walls and tempting medium-heat (12,000 to 30,000 Scoville heat units), makes the Manzano a versatile chili. That is, when you can find it. The Manzano can be challenging to grow outside of its native cool climate, the Andes, and because of this, it can be tough to find for those outside of Mexico and South America.
I have a great source. I found that when I ferment them and add a hint of complementary spices and garlic, they yield an amazing hot sauce. It goes well with eggs and pizza of course, but adds to a host of other foods with that signature citrus flavor.
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