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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.
Table of Contents
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!
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.
Thanks glad you liked this recipe. Hope you try it!
Grab some chips and dig in! Though this recipe is simple, the flavor is out of this world.
So delicious! Glad you liked it!
I never used chile morita before and this recipe sounds so good!
Hope you try it, I think you will love it!
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.
Glad you liked it! Hope you try it.
I LOVE a good salsa recipe! You just can’t beat homemade salsa! Yours looks perfect!
Thank you very much hope you try this recipe
This is so perfect for adding heat to any dish! Love how simple it is to make too.
Super easy and yummy!
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.
I think so too if he love something that burns definitely this is the right salsa!
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.
Glad you like my recipes! Hope you try this one.
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!
Right? So delicious. Glad you liked it!
Aww yeah. I’m going to make this over the weekend. I love the flavors. Nothing beats homemade Mexican food.
Right? I think so too. Glad you liked it!