Nicole Medgenberg is a German-Mexican food, travel and lifestyle journalist…
This salsa goes perfect with tacos, but also with fish dishes. The oregano gives the spice a tasty boost.
By Nicole Medgenberg
Mexican Manzano and Oregano Salsa
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- Author: Nicole Medgenberg
- Total Time: 15 mins
- Yield: 6-8 1x
Description
This salsa goes perfect with tacos, but also with fish dishes. The oregano gives the spice a tasty boost.
Ingredients
- 2–4 tablespoons olive oil
- 1/4 red onion
- 2 garlic cloves
- 2 tomatoes
- 6–8 yellow manzano chiles
- 2–3 tablespoons white vinegar
- 1 teaspoon ground oregano
- Salt to taste
Instructions
- Heat 1 tablespoon olive oil on a pan. Slice the onion and garlic, add them to one side of the pan and cook for a couple of minutes until soft.
- Part the tomatoes and peppers in half, discard stems. Add them to roast on the other side of the pan and cook until soft and browned, over medium-high heat. This takes about 5 minutes. Before turning off the pan, add the vinegar, stir a few times to integrate all ingredients.
- Blend well with salt, oregano and a little more olive oil. If still too thick, add another splash of vinegar.
- Add one diced manzano chile to the same pan, cook for a couple of minutes until soft. Incorporate the pieces to the sauce with a spoon.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side
Nicole Medgenberg is a German-Mexican food, travel and lifestyle journalist based in Mexico City. She writes for several Latin American publications including National Geographic Traveler and Cosmopolitan Magazine. She has a passion for traveling, eating local food, cooking and writing about it all in her food blog La Cocinera con Prisa.
Nicole just a short note thanking you for this recipe. It’s wonderful! We us it on everything. I even use a couple table spoons in my glass of beer in the evening, puts a little kick in it.