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Manzanos...sauce?
- Thread starter Roguejim
- Start date
They are cool for sauces etc.
They have an apricot type taste with med. heat +.
I've had them be almost hab. hot.
Some aren't very hot if they are just the flesh-no seed placenta.
In Peru they puree a lot of peppers into a paste.
They par boil a lot of peppers too before they use them.
In Peru they export a lot of puree/paste.
I personally smoke dry pods and make a coarse powder.
Tasty stuff.
Store bought stuff was picked green for shipping-taste sometimes sucks.
Since a large grower is up north of me,I get better pods most times.
I get pods from N.Ca. or Guatemala ,depending on the season.
The pods from a few hours up north are picked just shy of ripe for Ca. stores.
Better taste etc.,They ship to other states too.
I grow my own now.
A spring and fall crop.
Too hot for bud set in the summer.
They have an apricot type taste with med. heat +.
I've had them be almost hab. hot.
Some aren't very hot if they are just the flesh-no seed placenta.
In Peru they puree a lot of peppers into a paste.
They par boil a lot of peppers too before they use them.
In Peru they export a lot of puree/paste.
I personally smoke dry pods and make a coarse powder.
Tasty stuff.
Store bought stuff was picked green for shipping-taste sometimes sucks.
Since a large grower is up north of me,I get better pods most times.
I get pods from N.Ca. or Guatemala ,depending on the season.
The pods from a few hours up north are picked just shy of ripe for Ca. stores.
Better taste etc.,They ship to other states too.
I grow my own now.
A spring and fall crop.
Too hot for bud set in the summer.
I love using my rocotos and manzanos for stuffing and for sauce. I've always thought most varieties in C. pubescens had almost more of a fresh green bean flavor to them but I can see where you and Smoke get the bell pepper and apricot notes. We do make a seasonal sauce called Rocoto Loco that I look forward to every year.
Roguejim said:
Buy em up when you can find them in good shape fresh. A sweet-hot red bell type taste, with respectable heat! I think it gets hotter the closer to the stem, but I could be wrong. Unique black seeds inside. Meaty, withstands high heat well. Roasting brings out more sweet/heat characteristics. I had a few late last summer, smoked them with pecan wood and made a powder - one of the single greatest things I ever done did.
Truly excellent when paired with mango/pineapple/habanero in a sauce. I can send you a recipe if you'd like. Quickly becoming one of my favorite peppers.
We grilled 3 yesterday and one in particular was habanero hot. Delicious sweet, extremely fruity flavor. I got an apple melon taste. We made a tropical pico that turned out great. Red onion, tomato, cilantro, 1 ataulfo mango, lime, 2 grilled manzanos, salt pepper and we season with 2 Mexican favorites, a pinch of knorr suiza(chicken bouillon powder) and some squirts of jugo maggi sauce. You can also add cubed avocado to the pico but we were out.
Subbing manzanos with anything that has red, orange or yellow pimientos would work great imo. Like potato salad or a nice hummus, give it a nice kick.
Subbing manzanos with anything that has red, orange or yellow pimientos would work great imo. Like potato salad or a nice hummus, give it a nice kick.
Don't forget to stuff them and cook them in a smoker or with offset heat on the BBQ.
Half cook rice,add browned sausage (Italian,any kind-Chorizo),stuff pod and top with cheese.
Q until pod is still crunchy but the sausage and rice get to suck up the pepper juices.
Stuff with a Home Fry type potato onion,garlic mix topped with cheese.Then BBQ.
Stuff roasted pods with ceviche.
Great with shrimp,octopus and rockfish ceviche.Let blend overnight.
Another favorite of mine is to mix every bean you can find and chick peas in red wine vinegar,balsomic vinegar,oil of choice,red onions and garlic.
Stuff fresh pods with bean mix,pour juice inside and out of the pods and let blend overnight.
Kinda like stuffing them with bean salad,
I chop up the de seeded placentas and add it to the beans etc.
I may have posted the recipe here a long time ago...
Half cook rice,add browned sausage (Italian,any kind-Chorizo),stuff pod and top with cheese.
Q until pod is still crunchy but the sausage and rice get to suck up the pepper juices.
Stuff with a Home Fry type potato onion,garlic mix topped with cheese.Then BBQ.
Stuff roasted pods with ceviche.
Great with shrimp,octopus and rockfish ceviche.Let blend overnight.
Another favorite of mine is to mix every bean you can find and chick peas in red wine vinegar,balsomic vinegar,oil of choice,red onions and garlic.
Stuff fresh pods with bean mix,pour juice inside and out of the pods and let blend overnight.
Kinda like stuffing them with bean salad,
I chop up the de seeded placentas and add it to the beans etc.
I may have posted the recipe here a long time ago...
This makes a thin sauce that's at first fruity and sweet with a nice prickly hot finish that lingers and is great on grilled shrimp and kebabs of all sorts.
Manzano Pepper Sauce
16 oz chopped manzano peppers
8 oz chopped habanero peppers - sub with your choice as desired
8 oz chopped mango
8 oz chopped pineapple
4 oz chopped garlic
8 oz orange juice
2 oz agave syrup
salt to taste
lime juice and/or rice wine vinegar to taste
Put the first 5 ingredients in a blender or food processor and grind to a mash, scraping down the sides to get all the goodness.
Pour that mash out into a saucepan and add the OJ.
Put saucepan over medium heat and bring the sauce just to a boil. Turn down heat and simmer sauce for 20-30 minutes (if you want thick sauce continue cooking).
When you're happy with the thickness remove from heat and put it through the whole thing through a food mill. I use the smallest hole screen.
Once it's been through the food mill I let it cool for ten minutes and then blend the jahooney out of it to help guard against separation.
Then I add the agave syrup and a cup or so of lime juice or vinegar.
Taste the sauce and adjust balance with salt.
I pour it out into pint jars or woozys. Sauce can also be frozen. The spent mash from the food mill also makes one helluva great tasting powder.
Manzano Pepper Sauce
16 oz chopped manzano peppers
8 oz chopped habanero peppers - sub with your choice as desired
8 oz chopped mango
8 oz chopped pineapple
4 oz chopped garlic
8 oz orange juice
2 oz agave syrup
salt to taste
lime juice and/or rice wine vinegar to taste
Put the first 5 ingredients in a blender or food processor and grind to a mash, scraping down the sides to get all the goodness.
Pour that mash out into a saucepan and add the OJ.
Put saucepan over medium heat and bring the sauce just to a boil. Turn down heat and simmer sauce for 20-30 minutes (if you want thick sauce continue cooking).
When you're happy with the thickness remove from heat and put it through the whole thing through a food mill. I use the smallest hole screen.
Once it's been through the food mill I let it cool for ten minutes and then blend the jahooney out of it to help guard against separation.
Then I add the agave syrup and a cup or so of lime juice or vinegar.
Taste the sauce and adjust balance with salt.
I pour it out into pint jars or woozys. Sauce can also be frozen. The spent mash from the food mill also makes one helluva great tasting powder.
I think you saw this one, Jim. It turned out very well!
http://thehotpepper.com/topic/43950-a-cpubescens-only-ferment/
http://thehotpepper.com/topic/43950-a-cpubescens-only-ferment/
Roguejim said:
Measurements by volume - ie - 2 cups manzanos, 1 cup habaneros, etc.
I'd love to hear what you think of the finished sauce. It likely could use a bit of tinkering.
Manzanos make great pickles.
Do it the Méjican way.
Squeeze the juice of a bunch of citrus fruit.....your choice. I use oranges and limes
Clean and seed a bunch of manzanos
Pour boiling water over the cleaned chiles and drain right away
Put some salt on the chiles and add citrus juice.
Pickled chiles
Do it the Méjican way.
Squeeze the juice of a bunch of citrus fruit.....your choice. I use oranges and limes
Clean and seed a bunch of manzanos
Pour boiling water over the cleaned chiles and drain right away
Put some salt on the chiles and add citrus juice.
Pickled chiles
I've got a Manzano in my front yard that I got from King Denis last year. (It's nice to have cool neighbors.) The plant is interesting as it didn't really handle the summer very well but really took off in the winter. It's about 3 ft. tall and very bushy.
I've made some sauce from it that isn't too far off from SmokinFire's recipe, but to be honest I prefer the habanero sauces I've made before. I used mango and pineapple but no orange. And I used some coconut flavored syrup which was kind of a mistake in retrospect.
As far as the flavor profile, everyone seems on point...bell type flavor with jalapeno-ish heat. Some fruit undertones, and something funny I'm not a huge fan of. Can't put my finger on what exactly the flavor is though.
I just smoked a handful that I'm going to try using in a chipotle type sauce this week, hopefully it comes out better than my last batch.
I've made some sauce from it that isn't too far off from SmokinFire's recipe, but to be honest I prefer the habanero sauces I've made before. I used mango and pineapple but no orange. And I used some coconut flavored syrup which was kind of a mistake in retrospect.
As far as the flavor profile, everyone seems on point...bell type flavor with jalapeno-ish heat. Some fruit undertones, and something funny I'm not a huge fan of. Can't put my finger on what exactly the flavor is though.
I just smoked a handful that I'm going to try using in a chipotle type sauce this week, hopefully it comes out better than my last batch.
He lives. Nice to know its still kicking. As is mibe. To tell you the truth. I prefer them stuffedMAFWIZ said:
They are also better smoked and powdered. Ask Shane aka stc
Greetings SmokenFire...I made this Manzano recipe today (swapped Lemon drop for Habs) and it is an excellent blend. Thanks for sharing this recipe , all those many moons ago.
CM