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A clay bowl with salsa morita surrounded by tortilla chips.
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5 from 9 votes

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!
Prep Time4 mins
Cook Time18 mins
Total Time22 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 cups
Calories: 158kcal

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