Description
This smoky and flavorful Salsa Morita combines roasted morita chiles with charred tomatoes, garlic, and onions, creating a smooth and spicy sauce perfect for tacos, grilled meats, or as a dip. Ready in just 25 minutes, it delivers authentic Mexican heat and depth with minimal ingredients.
Ingredients
Scale
Chiles
- 5 morita chiles
Vegetables
- 2 medium tomatoes
- 1/4 small onion
- 1 clove garlic
Other Ingredients
- 1 tbsp vegetable oil
- 1/2 tsp salt (or to taste)
- 1/4 cup water (or as needed)
Instructions
- Toast the chiles: Heat the morita chiles in a dry skillet over medium heat for 1-2 minutes until they become aromatic. Avoid burning them to prevent bitterness.
- Prepare the chiles: Remove the toasted chiles from the skillet, discard stems and seeds, and set aside.
- Cook the vegetables: In the same skillet, heat vegetable oil over medium heat. Add the tomatoes, onion, and garlic. Cook for 5-7 minutes until tomatoes soften and develop a slight char.
- Blend the salsa: Transfer the charred vegetables and roasted morita chiles to a blender or food processor.
- Add seasoning and blend: Add salt and water to the blender. Blend until smooth, adding more water as needed to reach the desired consistency.
- Adjust and serve: Taste the salsa and adjust seasoning if necessary. Serve with tacos, grilled meats, or as a dip with chips.
Notes
- Be careful not to burn the morita chiles during toasting as it may result in a bitter flavor.
- Remove seeds from the chiles to control the heat level; leave some seeds for extra spiciness.
- You can thin the salsa with additional water if a thinner consistency is preferred.
- This salsa keeps well in the refrigerator for up to one week in an airtight container.
- For a smokier flavor, you can use charred tomatoes over an open flame or grill instead of stovetop charring.
