Fresh Manzano Chilli Salsa

About this recipe

Manzano chilli salsa is a fresh and extremely hot preparation from Michoacán and central Mexico, made with manzano chilli - also called perón or canary chilli - one of the few Mexican chillies that ripens to yellow, orange or red and is characterised by its black seeds and heat level surpassing the habanero. The salsa combines raw manzano chilli with red onion, lime, salt and sometimes carrot or vinegar, resulting in a vibrant, fruity and intensely hot salsa that accompanies carnitas, barbacoa and seafood.

1. 1

   Wash and dry the manzano chillies well. Cut into quarters, remove the black seeds and veins (to reduce heat) or leave them in (for maximum heat).

   💡 Manzano chilli is extremely hot. Wear gloves when handling it.

2. 2

   Finely dice the manzano chilli into small cubes. Dice the red onion to the same size.

3. 3

   Finely grate the carrot if using. It adds sweetness and texture to the salsa.

4. 4

   Combine the chilli, onion and carrot (optional) in a bowl. Squeeze over the lime juice and add salt.

5. 5

   Mix well and leave to rest for 10 minutes so the flavours meld and the lime slightly 'cooks' the chilli.

   💡 The longer it rests, the less hot it becomes.

6. 6

   Taste and adjust lime and salt. Serve immediately as an accompaniment to carnitas or barbacoa.