Let’s talk about one of my all-time favorite flavor boosters: Salsa Morita. If you’ve never had it before, you’re in for a treat. This isn’t your everyday tomato salsa. We’re talking rich, bold, smoky heat thanks to dried chiles morita, blended with charred tomatoes, garlic, and just enough vinegar to brighten it all up. It’s the kind of salsa that makes you pause mid-bite and go, “Wait—what is this magic?”
Salsa Morita is incredibly versatile and seriously addictive. It’s the kind of condiment that makes tacos better, wakes up scrambled eggs, brings sandwiches to life, and doubles as a killer marinade. I always have a jar in my fridge, and once you try it, I bet you will too.
This salsa is perfect for weekend taco nights, meal prep Sundays, or honestly, any time you want to add a fiery, smoky punch to your food. It’s especially great in cooler weather when those deep, warming flavors hit just right—but it’s just as good spooned over grilled chicken on a summer night.
I first discovered Salsa Morita on a trip to Oaxaca, and I’ve been obsessed ever since. After coming home, I experimented with tons of versions until I nailed the balance I loved: smoky but not overpowering, spicy but still flavorful, with just the right touch of acidity. Now it’s a staple in my kitchen, and I couldn’t be more excited to share it with you.
Why You’ll Love This Recipe
- Deep, smoky flavor – Thanks to chiles morita (smoked, dried jalapeños), this salsa has a rich, complex taste that’s more than just heat.
- Quick to make – Done in about 20–30 minutes from start to finish.
- Versatile as heck – Use it on tacos, grilled meats, sandwiches, eggs, burgers, even as a base for sauces or soups.
- Great for meal prep – Make a big batch and keep it in the fridge all week long.
- Customizable heat – Control the spice level by adjusting the number of chiles or blending in a fresh tomato to mellow it out.
- No fancy ingredients – Everything is pantry-friendly or easily found at your local Latin grocery or online.
- Impressive but easy – It tastes like something you’d get at a restaurant, but it’s super simple to whip up at home.
Ingredients You’ll Need
Here’s what goes into this smoky flavor bomb of a salsa:
- Chiles Morita – These are smoked, dried red jalapeños. They’re smaller and fruitier than chipotles but pack plenty of heat and flavor. You’ll want about 6–10, depending on how spicy you like it.
- Roma tomatoes – Fresh tomatoes get charred to add depth and balance the heat.
- Garlic cloves – Don’t skip these. They add sweetness and roundness to the salsa.
- White or yellow onion – Optional but recommended for added complexity.
- Salt – To bring it all together.
- Vinegar (white or apple cider) – This lifts the whole salsa with a little brightness.
- Water – To control the thickness and help blend.
Optional additions:
- Oil (like avocado or olive oil) – Adds richness and helps emulsify if you want a thicker, saucier salsa.
- Sugar or piloncillo – A pinch can mellow the heat and balance bitterness if needed.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Toast and rehydrate the chiles
Start by removing the stems from your chiles morita and shaking out most of the seeds. Then, toast them in a dry skillet over medium heat for about 30–60 seconds per side—just until they’re fragrant and puffed up a bit. Be careful not to burn them or they’ll taste bitter.
Once toasted, place the chiles in a bowl and pour hot water over them. Let them soak for about 15 minutes, until they’re soft and pliable.
Step 2: Char the tomatoes, garlic, and onion
While the chiles are soaking, throw your tomatoes, garlic cloves (with skins on), and onion quarters (if using) onto a hot dry skillet or comal. Char them until blackened in spots—this adds tons of flavor. The tomatoes should be blistered and soft, and the garlic should be golden and squishy inside.
Once done, peel the garlic and transfer everything to a blender.
Step 3: Blend it all together
Add the rehydrated chiles (discard the soaking water unless you want an extra smoky kick), salt, vinegar, and a little fresh water to the blender with your charred veggies. Blend until smooth—or leave it a bit chunky if you like texture. Taste and adjust seasoning: more salt, vinegar, or water depending on how you like it.
If the salsa is too spicy, blend in another charred tomato. Too tangy? Add a pinch of sugar or a splash of oil.
Step 4: Simmer for depth (optional but recommended)
Pour the blended salsa into a saucepan and let it simmer over low heat for about 10 minutes. This step deepens the flavor and thickens the salsa slightly. If it thickens too much, just add a splash of water.
You can also stir in a tablespoon or two of oil at this stage for a silkier texture.
Step 5: Cool and store
Let the salsa cool completely, then transfer it to a clean glass jar or container. It’ll keep in the fridge for up to 2 weeks and the flavor gets even better after a day or two.
Helpful Tips
- Start small with the chiles if you’re sensitive to spice. You can always add more, but you can’t take it back.
- Don’t skip charring the tomatoes and garlic. It’s what gives the salsa its signature depth and slightly sweet, smoky notes.
- Taste as you go! Morita chiles can vary in heat, so adjust seasoning to your personal taste.
- Make a double batch and freeze half—just pour into an ice cube tray, freeze, and store cubes in a freezer bag.
- Want a smoother salsa? Strain it through a fine-mesh sieve after blending.
- For extra richness, blend in a spoonful of roasted peanuts or pepitas—this turns it into more of a salsa macha vibe.
Frequently Asked Questions (FAQs)
Can I use chipotle peppers instead of morita?
You can, but the flavor will be a bit different. Chipotles in adobo are smokier and spicier. If using them, start with 1–2 and skip the soaking step. Add them directly to the blender.
Is Salsa Morita super spicy?
It has a nice kick, but it’s not blow-your-head-off spicy. You can adjust the heat by using fewer chiles or blending in more tomato to dilute the spice.
Can I freeze Salsa Morita?
Yes! It freezes beautifully. Use an ice cube tray to portion it out, then transfer to a freezer bag. Just thaw what you need for eggs, tacos, marinades—you name it.
What’s the best way to serve this salsa?
It’s amazing on tacos (especially carnitas or grilled chicken), drizzled on eggs, swirled into beans, or even spread on sandwiches or burgers. It also makes a fantastic dip for tortilla chips.
How long does it last in the fridge?
Stored in an airtight container, Salsa Morita will last up to 2 weeks in the fridge. Just make sure you always use a clean spoon to scoop some out.
I make Salsa Morita all the time—it’s honestly one of those kitchen staples that just elevates everything. Whether I’m throwing together a quick lunch or slow-roasting pork for tacos, this salsa is always close by.
Final tip? Spoon a bit over roasted vegetables or mix it into mayo for an insane sandwich spread. Trust me—you’ll be hooked.
Salsa Morita
Ingredients
- 8 dried morita chiles stemmed and seeded
- 1 pound tomatillos husked and rinsed
- ¼ white onion peeled
- 2 cloves garlic unpeeled
- Salt and pepper to taste
- Hunter Angler Gardener Cook
- +9
Instructions
- Roast the Vegetables:
- Preheat your oven’s broiler to high. Place the tomatillos, onion, and unpeeled garlic cloves on a baking sheet lined with parchment paper. Broil for 10 minutes, then flip the tomatillos and onion and broil for an additional 10 minutes, until the tomatillos are blackened and softened. Remove the garlic after the first 10 minutes to prevent burning.
- Toast the Chiles:
- While the vegetables are roasting, heat a dry skillet over medium heat. Toast the morita chiles for about 2 minutes, until they puff up slightly and release their aroma. Be careful not to burn them.
- Soak the Chiles:
- Place the toasted chiles in a bowl and cover them with boiling water. Let them soak for 20-30 minutes until they soften.
- Blend the Salsa:
- Peel the roasted garlic cloves. In a blender or food processor, combine the soaked chiles, roasted tomatillos, onion, and garlic. Blend until smooth. If the salsa is too thick, add a bit of the chile soaking water to reach your desired consistency. Season with salt and pepper to taste.
- Serve:
- Transfer the salsa to a bowl and let it cool to room temperature. Serve with tortilla chips, tacos, grilled meats, or as a flavorful addition to your favorite dishes.
Notes
- For a milder salsa, reduce the number of morita chiles or remove the seeds before soaking.
- This salsa can be stored in an airtight container in the refrigerator for up to one week.
- For added depth of flavor, consider adding a splash of white vinegar or a pinch of sugar during blending.
