The great summer of tasty fruit continues, and I’m in the kitchen nearly every day making jellies. There’s a shortage of fresh habaneros hereabouts, though, which is unexpected and a bit worrying. I went to the neighborhood Latin foods outlet, and even they only had a few sad, small examples. But right next to that nearly-empty bin were these bright orange, larger chiles Manzano peppers. I’d never tried them before. They look like habaneros after Schwarzenegger’s training program had done its work, and without the odd shapes. Two Manzanos make a handful! They’re not nearly as hot as habaneros, though; more like a Serrano on the Scoville scale.
I loaded up a big plastic bag and ran to the checkout. The kitchen was already set up and ready…
I had a nice selection of fruit: Blueberries, strawberries, fresh pineapple, and cherries. Lots of cherries. I cut open several Manzanos and deseeded them. As with most chiles, the seeds offer a lot of heat, but these seeds are jet black; not likely to be appetizing-looking for many folks. Into the Ninja with the pepper flesh, and some blueberries to start. I didn’t blend this mix down; I left quite a bit of texture. Then I plopped in about a pound of fresh strawberries. A couple more pulses and the fruit mix was ready.
The blueberry-strawberry jelly came out nice, but very mild on heat. More Manzanos for the next batch! This time I topped and seeded half a dozen of these lovelies. This time I used strawberries and pineapple. Very nice flavor, with just a bit of heat. The Manzanos add their own fruitiness as well, producing a whole orchestra of flavors in your mouth. Up on top of warm, buttered biscuits, it’s ambrosia.
The only sadness: I was now out of Manzano peppers. I’m on my way back to the store for more…
Enjoy the (New Chile) Heat!
- Red Pepper Jelly Sunday
- Pepper Jelly Update: Anybody Got a Gas Mask I Can Borrow?
- Tag-Team Teaching in the Kitchen
- Lemon Ginger Marmalade, an Easy Spread to Make
- Yellow Inferno for Breakfast: Caribé-Habañero Pepper Jelly
- Lemony-Hot Jam, a Hybrid Spread With a Slow Burn
- Hatch Chiles and Lime, a Great Combo for Jam
- Jessica, Your Prickly Pear Cactus Jelly is Ready
- Hunting the Wild Prickly Pear in South Texas
- Prickly Pear Jelly Redux: Juice, Juice Everywhere…
- Charred Pineapple, Habañeros and Bourbon, a Great Jam Combo
- How to Push Prickly Pear Jelly Over the Top With Serrano Chiles
- Not Your Momma’s Marmalade
- A Jam That’s Just Plum Good…
- Peaches O’ Eight Jam, the Perfect Pirate Toast Topping
- Saint Basil’s Green; It’s Not Just for Breakfast Anymore
- Pepper Jelly Redux: Apricot Jam, Extra-Zesty Habañero and Serrano Jellies
- Pepper Jelly Sweetened with Stevia: It’s a Hit!
- Gardens, Gators, and Green Pepper Jelly
- Do Hairless Peaches Make Great Jam? You Betcha…
- Roasted Garlic and Caramelized Onion Jam
- Cinnamon Plus Heat Equals Magic
- March Madness, With Mangos…
- StingJam, a New Variety of Pepper Jelly
- Butter and Scotch? Not Quite; But a Great Jelly Nonetheless…
- White Flesh Peach Zingjam, a Refreshing Topping
- More Summertime Fruit Pepper Jellies
- Holiday Marmalade with Habaneros and Prickly Pear Juice
- Pepper Jelly Makes a Great Christmas Present
- Cherry Season is Here, and Cherry Pepper Jellies are Great
- Pepper Jellies and the Manzano Chile
- Singapore Sling Pepper Jelly! Now You Can Drink Your Toast…