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.
Tomatillo Habanero Salsa, Salsa de Aguacate, Chile Cascabel Salsa
These are the ingredients you need.
Swap Out Options:
Use ¼ tablespoon onion powder instead of the onion.
Use ½ 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.
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.
- 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.
- 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.
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
- 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.
- 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.
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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Salsa Morita
Ingredients
- 10 chile morita
- 2 cups water
- 3 large tomatoes (or 5 small tomatoes)
- 1 tspn salt
- 2 garlic cloves
- ¼ 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
- 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.
- In the fridge, it lasts up to 5 days.
- In the freezer, place in an airtight sealable bag for up to 6 months.
There is nothing like homemade salsa especially when it has a kick like this Salsa Morita does.
Right? I think so too, so yummy!