Chile manzano: the high-altitude fresh chilli with black seeds

What is it?

Chile manzano, also called peron, canario or rocoto in other regions, is one of the most distinctive fresh chillies of Mexico. It belongs to the species Capsicum pubescens, distinct from the more common annuum and chinense chillies. It is rounded in shape, like a small apple, measures 5-8 cm, has thick, crisp flesh and black seeds (unique among chillies). It ripens from green to yellow, orange or red. It grows only in cool, high-altitude climates: the State of Mexico, Michoacan, Puebla, Veracruz and Hidalgo, above 1,500 metres. Its heat is high (12,000-30,000 Scoville units) and it brings a fruity, juicy, fresh flavour. It is used for chile manzano salsa, pickles, guacamole, fresh salsas and rajas, especially in the cooking of central and southern Mexico.

Origin and history

Chile manzano (Capsicum pubescens) is native to South America, in the Peruvian and Bolivian Andes where it is known as rocoto. It arrived in Mexico centuries ago through trade routes, and adapted perfectly to the high, cool areas of the country, where other chilli species do not thrive. Colonial sources mention it in central Mexico as 'chile manzano' on account of the round shape of its fruits. Larousse Cocina identifies it as one of the fresh chillies with the most distinctive flavour, alongside poblano and serrano. SADER recognises it as a regional fresh chilli of Mexico, with production concentrated in mountainous areas. CONABIO points out that Capsicum pubescens is the only domesticated chilli species with no known wild relatives and that it requires cooler temperatures to grow, which limits its cultivation to specific regions and explains why it has never become as internationally popular as habanero or jalapeño.

Characteristic ingredients

Chile manzano belongs to Capsicum pubescens, a species distinguished by its pubescence (hairy leaves), its purple flowers and its black seeds (unique among cultivated chillies). It is a perennial shrub that can live for several years in cool, humid climates. Its fruits are fleshy, juicy, round or oval with grooves, measure 5-8 cm and ripen from green to yellow, orange or red depending on the variety. The flesh is thick and crisp; it does not dry well (which is why it is almost always eaten fresh). Its heat is high (12,000-30,000 SHU), comparable to serrano and more intense than jalapeño, with a fruity, juicy profile. To use it, roast it lightly on a comal or chop it raw. It pairs very well with tomatillo, avocado, orange, peach and pork. Raw chile manzano salsa with tomatillo and lime is typical in central Mexican markets, where it accompanies tacos al pastor and seafood. It is also prepared in rajas with onion and vinegar.

Cultural significance

Chile manzano is one of the most prized fresh chillies of central Mexico. It is part of traditional Mexican cuisine recognised by UNESCO as Intangible Cultural Heritage. Its production, concentrated in small family plots in temperate and cold areas, sustains the rural economy of communities in the State of Mexico, Michoacan, Puebla and Veracruz. SADER includes it among the regional fresh chillies. In traditional markets such as La Merced and Coyoacan in Mexico City, chile manzano is sold in its yellow, orange or red version all year round. It is the favourite chilli to accompany tacos al pastor, suadero and carnitas in central Mexico. In contemporary cooking, chefs such as Enrique Olvera have used it in spicy oils and emulsions, valuing its unique fruity profile. Although it is a relative of the Andean rocoto, in Mexico it keeps its own identity with specific preparations such as 'manzano water' or 'manzano spirit'.

Frequently asked questions

What is the difference between chile manzano and chile rocoto?

Both are the same species (Capsicum pubescens) but they are grown in different regions with slightly different profiles. The Mexican manzano is grown in central Mexico and tends to be fruitier and slightly less hot, while the Peruvian and Bolivian rocoto is fleshier and hotter. In Mexico it is preferred fresh and raw in salsas; in Peru it is stuffed and baked (rocoto relleno).

What does chile manzano taste like?

It has a juicy, fruity, fresh flavour, with notes of green apple, peach and a herbal hint. Its heat is high (12,000-30,000 Scoville units), comparable to serrano, but more persistent because the flesh is thick. When lightly roasted it develops a caramelised sweetness that pairs very well with avocado and lime in fresh salsas.

How is chile manzano used?

It is used fresh, lightly roasted or raw. The most popular form is chile manzano salsa: roasted, deveined and blended with tomatillo, lime and salt. It is also prepared in rajas with onion and vinegar, added to guacamole for heat, stuffed in the poblano style and used in pickles. Its black seeds can be kept in or removed depending on the heat desired.

Where does chile manzano come from?

Its species (Capsicum pubescens) is native to the South American Andes. It arrived in Mexico centuries ago and adapted to the high, cool areas of the country, where today it is a typical regional chilli. It is grown above all in the State of Mexico, Michoacan, Puebla and Veracruz, at altitudes above 1,500 metres. It requires cool climates and is not grown in warm zones, which limits its production to specific regions.