Salsa de Chile Morita
Smoky Morita Salsa
Smoked-and-dried morita chiles are toasted just seconds per side, then the whole salsa gets fried after blending to deepen an already smoky flavor, with a splash of vinegar to brighten it if needed.
Salsa de Chile Morita
✦ Antes de Empezar
Before you cook
Can I make this salsa smoother or chunkier?
Yes — after roasting the tomatoes or tomatillos with onion and garlic, blend them with the soaked morita chiles to whichever consistency you like, coarse or smooth, before frying it in oil for 5 to 7 minutes to deepen the smokiness.
Ingredientes· 6View
Salsa Base
- 6-8Dried Chile Moritastems removed
- 6 mediumTomatilloshusked and washed
- 1/4White Onionsliced
- 3 clovesGarlic
- 1 tspSalt
- 1/4 tspGround Cuminoptional, for depth
Instrucciones
5 pasosTuesta y remoja los chiles
Toast and soak the chiles
Toast the morita chiles for only a few seconds per side, then soak them for 10 minutes.
Asa los vegetales
Roast the vegetables
Roast the tomatoes or tomatillos, onion, and garlic until charred.
Licúa la salsa
Blend the salsa
Blend to a coarse or smooth consistency with the chiles and salt.
Fríe para intensificar
Fry to deepen flavor
Fry in oil for 5 to 7 minutes to deepen the smoky flavor.
Ajusta con vinagre
Finish with vinegar
Add vinegar if a brighter finish is desired.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
8" Volcanic Stone Molcajete
Carved from natural basalt stone; crushes garlic, chiles, and roasted tomatoes into silky emulsion.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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