Smoky Morita Salsa

A hand with a tortilla chip dipping into Salsa Morita.

Salsa Morita is a flavorful salsa made with dried Chile Morita as the star. Adding a fresh serrano pepper lends a little fire to this salsa. The result is smoky and bright, tinged with sweetness. Irresistible on tacos, tortas, on top of eggs and among so many other dishes.

Course Condiment, Salsas

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 22kcal

Author Ana Frias

Ingredients

1 pound tomatoes (about 3 medium) cored
1 small serrano pepper (optional for extra heat)
3 morita chiles rinsed and stemmed
½ medium white onion cut in two quarters
1 large garlic clove peeled
¼ teaspoon sugar
1 tablespoon white vinegar
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper

Instructions

Line a large skillet with aluminum foil and heat on medium-high heat. Or roast on a grill.
1 pound tomatoes (about 3 medium), 1 small serrano pepper (optional for extra heat)
Place the tomatoes and serrano pepper. Roast until all sides have blackened and the tomatoes are cooked. Keep turning to cook all sides. About 20 minutes total.
Note: If the pepper gets roasted faster than the tomatoes, remove and set aside. Remove the stem from the serrano pepper and keep the seeds.
Meanwhile, in a small saucepan, add two cups of water, the chiles morita, onion and garlic. Cook over medium-high heat until it boils. Remove from heat and set aside to hydrate the chile until the tomatoes are cooked through.
3 morita chiles, ½ medium white onion, 1 large garlic clove
In a blender or food processor, puree the tomatoes, serrano, chile morita peppers, onion, garlic, sugar, white vinegar, salt and pepper until smooth.
¼ teaspoon sugar, 1 tablespoon white vinegar, 1 teaspoon kosher or sea salt, ½ teaspoon freshly ground black pepper
Note: If the salsa is too dense to blend, add ¼ cup water from where the chiles were cooked.
Transfer to a bowl and taste. Add more salt and pepper if needed according to taste.

Notes

Makes about two and a half cups.

Storing: Place in an airtight glass container in the fridge for up to one week or in the freezer for up to two months.

Nutrition