20-Minute Roasted Manzano Chile and Oregano Salsa
A vibrant Mexican salsa featuring yellow manzano chiles roasted alongside tomatoes, onions, and garlic for deep, smoky flavor. The roasting process caramelizes the vegetables while the manzano chiles provide moderate heat and fruity notes. White vinegar adds brightness, while oregano brings earthy depth. Perfect for tacos, grilled meats, or as a dip with tortilla chips. The addition of diced roasted manzano pieces provides textural contrast to the smooth blended base.
Ingredients
- 2 tablespoons olive oil
- ¼ red onion
- 2 garlic cloves
- 2 tomatoes
- 6 yellow manzano chilesjalapeño or serrano chiles1:1 ratioheat
use fewer for less heat
- 2 tablespoons white vinegar
- 1 teaspoon ground oreganoMexican oregano1:1 ratioauthentic
more floral and citrusy
- salt, to taste(optional)
Instructions
- 1
Heat olive oil in a pan
- 2
Slice onion and garlic, add to one side of pan and cook until soft
- 3
Halve tomatoes and peppers, discard stems
- 4
Add tomatoes and peppers to other side of pan and roast until soft and browned over medium-high heat
- 5
Add vinegar before turning off heat and stir to integrate
- 6
Blend roasted vegetables with salt, oregano and remaining olive oil
- 7
Add more vinegar if too thick
- 8
Dice one manzano chile and cook in same pan until soft
- 9
Incorporate diced chile pieces into sauce with spoon
Tips
Roast vegetables until well-browned for maximum flavor development and smoky notes
Reserve one chile for dicing to add texture contrast to the smooth blended salsa
Adjust consistency with vinegar rather than water to maintain bright acidity
Good to Know
Refrigerate up to 1 week in airtight container
Can be made up to 3 days ahead, flavors improve overnight
Serve at room temperature or slightly chilled
Common Mistakes
Don't skip browning vegetables to avoid bland flavor
Blend immediately while vegetables are warm for smoother texture
Substitutions
use fewer for less heat
FAQ
Can I make this salsa less spicy?
Yes, reduce manzano chiles to 3-4 or substitute with milder jalapeños. Remove seeds and membranes for even less heat.
What if I can't find manzano chiles?
Substitute with jalapeño, serrano, or habanero chiles. Adjust quantity based on desired heat level and availability.
How long does this salsa keep?
Store refrigerated for up to one week. The flavors actually improve after the first day as ingredients meld together.