Mexican Manzano and Oregano Salsa
- 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 tbsp (30-60 ml) olive oil
- 1/4 red onion
- 2 garlic cloves
- 2 tomatoes
- 6-8 yellow manzano chiles
- 2-3 tbsp (30-45 ml) white vinegar
- 1 tsp ground oregano
- Salt to taste
Instructions
- Heat 1 tbsp 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: Condiment
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
Frequently Asked Questions
What is a manzano chile and how hot is it?
Manzano chiles are round, thick-walled yellow peppers with a fruity heat that sits hotter than a jalapeno but below a habanero. The seeds are black, which makes them easy to identify. For this salsa, use 6 to 8 manzano chiles roasted in the pan alongside the tomatoes, onion, and garlic until soft and browned. If you cannot find them, a small habanero or a few yellow wax peppers are the closest substitutes.
Why do I add a splash of white vinegar while things are still in the pan?
Adding the 2 to 3 tablespoons of white vinegar before you turn off the heat lets it cook briefly with the onion, garlic, tomatoes, and chiles, which mellows its sharpness and integrates it into the salsa rather than tasting raw and acidic. Stir a few times to pick up all the browned bits from the pan. If the blended salsa is still too thick after processing with salt, oregano, and olive oil, add another small splash of vinegar to loosen it. 
What is the step with the extra diced manzano chile at the end for?
After blending the main salsa smooth, cook one additional diced manzano chile in the same pan for a couple of minutes until soft, then stir those pieces directly into the finished sauce. It gives you visible texture and a slight variation in heat level throughout the salsa. That contrast between the smooth base and the soft chile pieces is what makes it interesting on tacos or alongside grilled fish.
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.