Salsa Morita

Salsa Morita

8 servings
Salsa morita is a traditional Mexican salsa made from toasted and rehydrated morita chiles blended with tomatillos, onion, garlic, and salt. 

Ingredients

  • morita chiles

    stemmed and seeded), (about 8-10 chiles

    1 ½ oz
  • tomatillos

    husked and rinsed

    ½ lb
  • white onion
    ¼ medium
  • garlic

    peeled

    4 clove
  • kosher salt

    (plus more

    ¼ tsp

Directions

  1. 1

    Heat a comal or cast-iron skillet over medium-high heat. Add the morita chiles and toast for about 1-2 minutes, pressing them down with a spatula so they make good contact with the pan. Flip and toast for another 1-2 minutes, until fragrant and slightly darkened.

  2. 2

    Transfer the chiles to a small saucepan and add enough water to fully cover them. Bring to a boil over high heat, then remove from the heat. Cover and let the chiles soften for about 10 minutes.

  3. 3

    While the chiles soften, position an oven rack near the top of the oven and preheat the broiler to high. Place the tomatillos and onion on a baking sheet and broil for about 8 minutes, flipping halfway through, until charred and softened.

  4. 4

    Add the garlic to the baking sheet and broil for 1-2 more minutes until lightly browned.

  5. 5

    Using a slotted spoon, transfer the softened chiles to a large blender along with ¼ cup of the chile-infused water, the roasted tomatillos, onions, garlic, and salt.

  6. 6

    Pulse until mostly smooth. If the salsa is thicker than you'd like, blend in an additional 2 tablespoons of the chile soaking liquid until it reaches your desired consistency.

  7. 7

    Taste and add more salt if needed. Serve with tortilla chips or spoon over tacos, grilled meats, eggs, or your favorite Mexican dishes.

Salsa Morita

Salsa Morita

20 min8 servings30 cal

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About this Recipe

Discover the Smoky Depth of Authentic Salsa Morita

Are you ready to elevate your culinary creations with a vibrant, smoky kick? Look no further than Salsa Morita, a traditional Mexican salsa that's a true game-changer. This isn't just any salsa; it's a celebration of rich, complex flavors, centered around the distinctive morita chile. If you love a good salsa with depth and character, this easy-to-make recipe is about to become your new favorite.

What makes Salsa Morita so special? It all starts with the morita chiles. These small, reddish-brown smoked jalapeños are dried, giving them a unique fruitiness and a deep, smoky profile that's milder than a chipotle but equally compelling. When combined with the bright tang of tomatillos, the sharpness of onion, and the pungent warmth of garlic, they create a perfectly balanced salsa that's both robust and refreshing.

Making your own Salsa Morita is a rewarding experience. The process involves lightly toasting the dried morita chiles to awaken their smoky aroma, then rehydrating them before blending with fresh tomatillos, onion, garlic, and a touch of salt. The result is a smooth, vibrant salsa that's incredibly versatile.

Serving Suggestions & Variations

This Salsa Morita recipe is incredibly adaptable.

  • As a Dip: It's perfect with crispy tortilla chips.
  • Taco Topper: Spoon it generously over tacos, quesadillas, or enchiladas.
  • Grill Companion: Pair it with grilled meats or vegetables for an instant flavor boost.
  • Egg Enhancer: Drizzle it over scrambled eggs or huevos rancheros for a breakfast with a kick.

For a slightly different twist, you can roast your tomatillos, onion, and garlic before blending for an even deeper, sweeter flavor profile. If you prefer a milder salsa, you can reduce the number of morita chiles or remove more seeds. Conversely, for an extra fiery salsa, add a serrano or habanero chile during the blending process. Enjoy the rich, smoky, and subtly spicy notes of homemade Salsa Morita!

Frequently Asked Questions