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Salsa Morita Recipe

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4 from 27 reviews

This vibrant Salsa Morita recipe features smoky toasted morita chiles blended with roasted tomatillos, onion, and garlic to create a deeply flavorful Mexican salsa. Perfect as a dip with tortilla chips or as a topping for tacos, grilled meats, and eggs, this salsa combines smoky, tangy, and savory notes for an authentic and versatile condiment.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1.5 ounces dried morita chiles (about 8-10 chiles), stemmed and seeded
  • ½ pound tomatillos, husked and rinsed
  • ¼ medium white onion
  • 4 cloves garlic, peeled
  • ¼ teaspoon kosher salt, plus more to taste

Instructions

  1. Toast the Morita Chiles: Heat a comal or cast-iron skillet over medium-high heat. Add the morita chiles and press them down with a spatula so they make good contact with the pan. Toast for 1-2 minutes on one side, then flip and toast for another 1-2 minutes until fragrant and slightly darkened.
  2. Soften the Chiles: Transfer the toasted 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 soak and soften for about 10 minutes.
  3. Broil Tomatillos and Onion: 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 they are charred and softened.
  4. Broil Garlic: Add the garlic cloves to the baking sheet and broil for 1-2 minutes more, until lightly browned and fragrant.
  5. Blend the Salsa: Using a slotted spoon, transfer the softened chiles to a large blender along with ¾ cup of the chile-infused soaking water, the roasted tomatillos, onions, garlic, and ¼ teaspoon of kosher salt. Pulse until mostly smooth.
  6. Adjust Consistency: If the salsa is thicker than desired, blend in an additional 2 tablespoons of chile soaking liquid until you reach your preferred consistency.
  7. Season and Serve: Taste and add more salt if needed. Serve immediately with tortilla chips or as a topping for tacos, grilled meats, eggs, or other favorite Mexican dishes.

Notes

  • Morita chiles are a smoked variety of the jalapeño, imparting a distinctive smoky flavor. If unavailable, chipotle chiles can be a substitute but may change the flavor slightly.
  • Removing the stems and seeds helps control the salsa’s heat intensity.
  • Broiling the tomatillos and onion adds a smoky depth and caramelization that enhances flavor.
  • This salsa can be stored in an airtight container in the refrigerator for up to one week.
  • Adjust the amount of soaking liquid in the blender for desired salsa thickness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/salsa-morita-recipe/