The manzanilla pepper, a vibrant and distinctive chili, offers a unique blend of flavor and heat. It can elevate various dishes, making it a favorite for diverse culinary experiences. Its rich history and specific growing requirements make it a compelling subject for gardeners and cooks.
What is the Manzanilla Pepper
The manzanilla pepper, also known as Manzano, Rocoto, or Chile Peron, is botanically classified as Capsicum pubescens. It is distinct from most other peppers due to its unique features, including furry leaves and black seeds. The name “manzanilla” or “Manzano” translates to “little apple” or “apple” in Spanish, a fitting description for its spherical to oval, apple-like shape.
These bulbous pods average 3 to 5 centimeters in diameter. They transition in color as they mature, ripening from light green to vibrant yellow, orange, or red. The skin is smooth and waxy, encasing thick, crisp flesh. Originating in the Andes Mountains of South America, the manzanilla pepper has been cultivated for thousands of years. It thrives in cooler climates, unlike most other pepper varieties.
Flavor Profile and Heat Level
The manzanilla pepper offers a distinctive flavor profile with fruity and citrusy notes, and sweet, sometimes smoky undertones. Its fruitiness and thick flesh make it a flavorful addition to various recipes.
The manzanilla pepper ranges from 12,000 to 30,000 Scoville Heat Units (SHU). To provide context, this places it significantly hotter than a jalapeño, which measures between 2,500 and 8,000 SHU. While spicy, its heat is considered moderate and manageable, allowing fruity flavors to remain prominent.
Culinary Uses
The manzanilla pepper’s unique flavor and moderate heat make it highly versatile in the kitchen. Its thick walls and fruity taste suit it well for vibrant salsas and flavorful hot sauces. Many traditional recipes from Mexico and South America incorporate this pepper, often in its fresh, ripe form.
Manzanilla peppers can be chopped into fresh salsas, blended into sauces, or added whole to soups and stews. They are also commonly sliced for salads or diced and mixed into grilled meats for tacos. The pepper’s robust structure makes it ideal for stuffing with ingredients like cheeses, grains, or meats. Additionally, manzanilla peppers are frequently pickled, where their natural sweetness balances the tangy brine. Though fresh peppers are preferred, they can also be dried and ground into flakes or powder. However, their thick walls make drying more challenging than other varieties.
Growing Manzanilla Peppers
Cultivating manzanilla peppers requires attention to specific environmental conditions due to their Andean origins. These peppers prefer cooler temperatures compared to most other chili varieties and can even tolerate a light freeze. They thrive in full sun, requiring at least 6 to 8 hours of direct sunlight daily to produce well.
Well-draining soil rich in organic matter is beneficial, with a preferred pH range of 6.2 to 7.0. Consistent watering is important to keep the soil moist, but overwatering should be avoided to prevent root rot. Mulching around the plants can help retain soil moisture and regulate temperature. Manzanilla peppers can be grown as perennials in warmer climates, potentially yielding peppers for several years, though they are often grown as annuals in cooler regions.