Salsa Morita
Salsa Morita is a smoky, spicy Mexican condiment made from dried morita chiles, tomatillos, garlic, and onions. Its deep, rich flavor adds a delightful kick to tacos, grilled meats, and more.
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.