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    Home » Recipes » Appetizers » Salsa Morita

    Salsa Morita

    Last Updated November 9, 2022. Originally Posted April 30, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This Salsa Morita recipe has the BEST flavor! Smokey, spicy, and easy to make. It’s so much better than anything you can buy at a store. Grab some chips, and dig in!
    Jump to Recipe Print Recipe
    A clay bowl with salsa morita surrounded by tortilla chips.

    A clay bowl with salsa morita surrounded by tortilla chips.

    Salsa Morita – This is one for all my fellow spicy food lovers.

    My mom wanted me to make a salsa that burned. Yes, those were her words. LOL! This is what I came up with.

    Smokey.
    Hot.
    Delicious in every way!

    Needless to say, she LOVED it.

    Don’t worry. I’ll show you how to adjust so it won’t send you running for a glass of water.

    More Mexican Salsa Recipes:
    Tomatillo Habanero Salsa, Salsa de Aguacate, Chile Cascabel Salsa

    The ingredients for salsa morita on a wooden surface.

    These are the ingredients you need.

    Swap Out Options:
    Use 1/4 tablespoon onion powder instead of the onion.
    Use 1/2 teaspoon garlic powder instead of the garlic.
    Use 1 small 8-ounce can of tomato sauce instead of fresh tomato.

    You can also add 2 tablespoons of white distilled vinegar to make it last longer.

    A hand holding a dried salsa morita.

    Dried Chile Morita is a type of chipotle pepper.

    It’s a smoked, red-ripe jalapeno pepper that’s small and fiery.

    Rich, smokey, and slightly fruity to taste.

    Dried morita chiles covered with water in a stock pot.

    • Place the morita chile into a stock pot.
    • Cover with water. Bring to a boil.
    • Turn heat off. Let sit in the pot for 5 minutes.

    This is how to rehydrate any dried chiles – chile ancho, guajillo chile, chile de arbol.

    If they are not pliable after 5 minutes, let them sit in the hot water longer.

    Pro Tip: You can even do this ahead of time. Rehydrated chiles last up to 5 days in the fridge.

    Rehydrated morita chile in a bowl.

    • Discard the water.
    • Set aside until ready to use.

    Many Mexican abuelitas (mine included) like to use the water from the rehydration process to blend the sauce.

    Bugs and dust like to hide in dried chile crevasses. Discard the water and use fresh water to avoid this.

    Two pictures showing how to remove the seeds from a chile morita.

    How to Adjust the Heat


    Mild Salsa – Remove the seeds from the chiles. This will still give you a flavorful and only mildly spicy sauce.

    Hot Salsa – Leave the seeds in when blending the sauce.

    Really Spicy Salsa Recipes:
    Chipotle Salsa
    Chile de Arbol Salsa
    Tomato Habanero Salsa

    Two pictures of raw and roasted tomatoes, onion, and garlic.

    • Place the tomatoes, onion, and garlic on a sheet pan.
    • Broil for 7 minutes. Turn and broil for an additional 5 minutes.

    Great Idea! Try this recipe with tomatillos. It will give a tangy taste.

    You can also do this on a griddle. Carefully turn the ingredients as they char on all sides.

    Two pictures of the salsa ingredients before and after blending in a blender.

    • Place all the ingredients in a blender.
    • Blend until smooth.

    Do you like it thick and chunky? Try making this in a molcajete as in Molcajete Salsa Verde or Tomato Molcajete Salsa.

    OR, use a food processor and pulse to desired consistency.

    A hand holding a chip with salsa morita.

    How Long Does It Last?


    In the fridge, it lasts up to 5 days.
    In the freezer, place in an airtight sealable bag for up to 6 months.

    This DELICIOUS Salsa Morita recipe is easy enough to make at home and so super tasty! Try it on Huevos Rancheros, Cochinita Pibil Tacos, or just as is with chips. Hope you enjoy!

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    Did you make this recipe? Please rate the recipe below!
    A clay bowl with salsa morita surrounded by tortilla chips.

    Salsa Morita

    This Salsa Morita recipe has the BEST flavor! Smokey, spicy, and easy to make. It’s so much better than anything you can buy at a store. Grab some chips, and dig in!
    5 from 11 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 4 minutes
    Cook Time: 18 minutes
    Total Time: 22 minutes
    Servings: 2 cups
    Calories: 158kcal
    Author: Maggie Unzueta

    Ingredients

    • 10 chile morita
    • 2 cups water
    • 3 large tomatoes (or 5 small tomatoes)
    • 1 tspn salt
    • 2 garlic cloves
    • 1/4 onion

    Instructions

    • In a large stock pot, place the morita chile and cover with water.
    • Bring to a boil.
    • Immediately turn off the heat.
    • Let sit for 5 minutes, or until pliable.
    • Discard the water.
    • Set aside until ready to use.
    • Quarter the tomatoes.
    • On a cookie sheet, place the tomatoes, onion, and garlic.
    • Broil for 7 minutes.
    • Turn and place under the broiler for another 5 minutes.
    • Add the rehydrated chiles, tomatoes, onion, and garlic to a blender.
    • Blend until smooth.
    • Enjoy!

    Notes

    HOW TO ADJUST THE HEAT
    • Mild Salsa – Remove the seeds from the chiles. This will still give you a flavorful and only mildly spicy salsa.
    • Hot Salsa – Leave the seeds in when blending the sauce.
    HOW LONG DOES IT LAST?
    • In the fridge, it lasts up to 5 days.
    • In the freezer, place in an airtight sealable bag for up to 6 months.

    Nutrition

    Calories: 158kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 457mg | Fiber: 12g | Sugar: 20g | Vitamin A: 1537IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Ben

      May 4, 2020 at 1:40 pm

      5 stars
      Aww yeah. I’m going to make this over the weekend. I love the flavors. Nothing beats homemade Mexican food.

      Reply
      • Maggie U

        July 12, 2020 at 11:47 am

        Right? I think so too. Glad you liked it!

        Reply
    2. Lori | The Kitchen Whisperer

      May 5, 2020 at 10:51 am

      5 stars
      Oh my goodnes does this look amazing! It reminds me ofmy travels throughout Mexico. This, with a bowl of chips, some chicken and a spoon and I’d be in heaven! Thank you so much for sharing! I can’t wait to make it!

      Reply
      • Maggie U

        July 12, 2020 at 11:52 am

        Right? So delicious. Glad you liked it!

        Reply
    3. Eva

      May 5, 2020 at 12:24 pm

      5 stars
      I love reading your recipes, you always provide so many tips on how to deal with some of the ingredients. I am a total novice with chilies and I love how informative your recipes are.

      Reply
      • Maggie U

        July 14, 2020 at 11:33 am

        Glad you like my recipes! Hope you try this one.

        Reply
    4. Carmy

      May 5, 2020 at 5:47 pm

      5 stars
      This has my partner’s name ALL over it haha. He’s also one who would ask for something that “burns.” He puts hot sauce on almost everything so this salsa will be well loved by him.

      Reply
      • Maggie U

        July 9, 2020 at 4:02 pm

        I think so too if he love something that burns definitely this is the right salsa!

        Reply
    5. Chandice Probst

      May 5, 2020 at 8:49 pm

      5 stars
      This is so perfect for adding heat to any dish! Love how simple it is to make too.

      Reply
      • Maggie U

        July 9, 2020 at 4:01 pm

        Super easy and yummy!

        Reply
    6. Leslie

      May 9, 2020 at 8:22 am

      I LOVE a good salsa recipe! You just can’t beat homemade salsa! Yours looks perfect!

      Reply
      • Maggie U

        July 12, 2020 at 11:45 am

        Thank you very much hope you try this recipe

        Reply
    7. Patti@PattyCakesPantry

      May 9, 2020 at 2:33 pm

      This is really a simple recipe for a very flavorful salsa. My hubby likes his hot, and I prefer mine mild, so I guess I have to make two batches. I really appreciate the substitutions in case you don’t have all of the fresh ingredients, especially while we are doing “quarantine cooking” at our house and trying to avoid trips to the store.

      Reply
      • Maggie U

        July 12, 2020 at 11:45 am

        Glad you liked it! Hope you try it.

        Reply
    8. Amanda

      May 10, 2020 at 2:18 pm

      5 stars
      I never used chile morita before and this recipe sounds so good!

      Reply
      • Maggie U

        July 12, 2020 at 11:44 am

        Hope you try it, I think you will love it!

        Reply
    9. Sharon

      May 10, 2020 at 2:26 pm

      5 stars
      Grab some chips and dig in! Though this recipe is simple, the flavor is out of this world.

      Reply
      • Maggie U

        July 12, 2020 at 11:44 am

        So delicious! Glad you liked it!

        Reply
    10. Debbie

      May 10, 2020 at 7:27 pm

      5 stars
      I need this Salsa Morita in my life now. You step by step directions make this recipe seem so easy..I am getting the stuff for this tomorrow, I can’t wait.

      Reply
      • Maggie U

        July 12, 2020 at 11:44 am

        Thanks glad you liked this recipe. Hope you try it!

        Reply
    11. Kelly Anthony

      May 11, 2020 at 8:06 am

      5 stars
      There is nothing like homemade salsa especially when it has a kick like this Salsa Morita does.

      Reply
      • Maggie U

        July 12, 2020 at 11:43 am

        Right? I think so too, so yummy!

        Reply

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