Salsa Morita

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

Prep Time5

Cook Time15

Total Time20

Course: Salsa

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Halal, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: servings

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.
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.
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.
Add the garlic to the baking sheet and broil for 1-2 more minutes until lightly browned.
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.
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.
Taste and add more salt if needed. Serve with tortilla chips or spoon over tacos, grilled meats, eggs, or your favorite Mexican dishes.

Storage. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Adjust the consistency. For a smoother salsa, puree until mostly smooth. For a chunkier salsa, pulse just a few times and stop early. If the salsa is thicker than you'd like, blend in an additional 2 tablespoons of chile-soaking liquid or water until it reaches your preferred consistency.