SALSA PERRONA – Creamy, Spicy + Seriously Underrated

Salsa Perrona – Creamy, Spicy & Seriously Underrated

Introduction

Manzano chiles don’t get enough love — and I don’t like it.

They taste like if a bell pepper and a serrano had a baby… and sent it to private school. Bright, fruity, and assertive without being over-the-top spicy, they’ve got layers. This salsa builds on those flavors, combining them with roasted tomatillos, golden onions, and citrus for something creamy, spicy, sweet, and totally craveable.

People kept telling me to add cilantro and tomatillo to my salsa de habanero — so here it is: Salsa Perrona. A cousin of that habanero salsa, this one’s got a little more green, a little more tang, and a whole lot of attitude.

Why This Salsa Works

✔️ Manzano Magic → Fruity, spicy, and uniquely flavorful
✔️ Roasted Depth → Charred tomatillos and golden onions build umami
✔️ Creamy Without Avocado → The emulsion does all the work
✔️ Citrus Brightness → Lime + mandarin juice bring balance
✔️ Versatile AF → Spoon it on grilled meats, tacos, shrimp, or eggs

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Ingredients

Salsa Perrona (Yields: 1 Pint)

• 125g neutral oil (about ½ cup)

• 300g white onion, large dice (about 2 cups)

• 55g garlic, whole cloves peeled (about 10–12 cloves)

• 145g tomatillos, whole (about 5–6 medium tomatillos)

• 200g manzano chile, whole (about 4–5 chiles)

• 135g mandarin juice, fresh squeezed (about ½ cup)

• 60g lime juice, fresh squeezed (about ¼ cup)

• 8g Diamond Crystal kosher salt (1 ½ teaspoons)

• 15g cilantro, chopped (about ¼ cup packed)

Instructions

1️⃣ Roast the Chiles & Tomatillos

• Heat a comal or cast iron skillet over medium-high.

• Place the manzano chiles and tomatillos directly on the surface.

• Roast, turning occasionally, until blackened and tender (about 15–18 minutes).

• Remove from heat, stem the chiles, and set aside.

2️⃣ Sauté the Onion & Garlic

• In a sauté pan, add oil, onion, and garlic.

• Cook over medium heat, stirring occasionally, until just starting to turn golden.

• Add in the manzano chiles and continue cooking until everything is deeply golden and tender.

• Add the roasted tomatillos and remove from heat. Let the mixture cool to room temperature.

3️⃣ Blend Until Creamy

• Transfer the mixture to a blender.

• Add lime juice, mandarin juice, and salt.

• Blend on high until creamy and smooth.

• Let cool slightly, then stir in the chopped cilantro.

• Adjust seasoning with more salt if needed. If too thick, thin out with a splash of water.

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Tips & Tricks

🔥 Manzano too hard to find? Swap with habanero or even jalapeño, but the flavor won’t be the same — manzanos are the move.
🔥 Use fresh juice. Bottled lime or mandarin won't hit the same way — citrus makes or breaks this salsa.
🔥 Creamy without avocado — the emulsion is everything. No avo needed.
🔥 Don’t skip the comal. I use this comal from Masienda — it’s heavy-duty, heats evenly, and gives you that perfect char every time. A cast iron skillet works in a pinch, but a good comal makes a difference.
🔥 Blend, then cool. Add cilantro after blending so it stays vibrant and fresh.
🔥 Too spicy? Cut back on manzano or toss in extra tomatillo to mellow it out.

How to Use Salsa Perrona

🌮 Grilled Tacos → It’s basically made for pork, especially al pastor.
🍤 Seafood → Spoon over shrimp, fish tacos, or ceviche.
🥚 Eggs → Level up your breakfast tacos or migas.
🥑 Dip It → It’s like guacamole’s cooler cousin.

Make It & Show Me

Make this one and tag me @goatboyintl on Instagram.
I wanna see how you’re using Salsa Perrona — because once you try it, it’s going in your regular rotation. 💚🔥