One sunny day in May, I discovered a little box of these chiles from Peru that I had never used or even seen before, and I just HAD to get them and try. A lot of internet information stated their "heat" as a "9", or close to the habanero chile. WRONG!! If you try this recipe, you will discover the most delicious slightly hot wonderful salsa, or marinade, or whatever you choose to use it for! Guaranteed!!
Recipe By: Carol "Shaboom" Stevens
Yields about 2 quarts

28 ounces diced tomatoes (2 cans 14.5 oz.ea.) -- undrained
5 Manzano Chiles, stemmed and seeded -- diced
4 cloves garlic -- minced
1 1/2 cups diced Vidalia onions
1/3 cup fresh orange juice
3 tablespoons key lime juice
3 tablespoons packed brown sugar
1 tablespoon white vinegar
2 teaspoons kosher salt
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro

In a large bowl, combine all ingredients and let sit, covered, on the counter to allow flavors to blend.

Process in a blender or food processor to achieve a smoother consistency.

Can be used as a marinade for meats, poultry or fish, or as a salsa for any Tex-Mex dish.

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved