Manzano chilli: what it is, heat, taste and uses

What is it?

The manzano chilli, also called perón, canario or rocoto in other regions, is one of the most distinctive fresh chillies in Mexico. It belongs to the species Capsicum pubescens, different from the annuum and chinense chillies more common in the country. It is rounded in shape, similar to a small apple, measures 5-8 cm, has thick crunchy flesh and black seeds (unique in its genus). It ripens from green to yellow, orange or red. It grows only in cool, high climates: the State of Mexico, Michoacán, Puebla, Veracruz and Hidalgo, above 1,500 metres. Its heat is high (12,000-30,000 Scoville units) and it provides a fruity, juicy, fresh flavour. It is used for manzano chilli salsa, pickles, guacamole, fresh salsas and rajas, especially in the cuisine of central and southern Mexico.

Origin and history

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

Characteristic ingredients

The manzano chilli 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 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 crunchy, and does not dry well (which is why it is almost always eaten fresh). Its heat is high (12,000-30,000 SHU), comparable to the serrano and more intense than the jalapeño, with a fruity and juicy profile. To use it, it is lightly roasted on a comal or chopped raw. It pairs very well with tomatillo, avocado, orange, peach and pork. The raw manzano chilli salsa with tomatillo and lime is typical in the markets of central Mexico, where it accompanies tacos al pastor and seafood. It is also made into rajas with onion and vinegar.

Cultural significance

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

Frequently asked questions