Salsa Morita
This smoky, spicy Salsa Morita is the perfect balance of heat and flavor, offering an authentic Mexican taste in every bite. With roasted tomatoes and morita chiles, it’s bursting with deep, rich flavor that adds a kick to any dish. It’s an easy-to-make salsa that comes together in just 25 minutes, making it a quick and flavorful addition to your recipes to try. Serve it with chips for a savory snack, or drizzle it over tacos for a delicious dinner idea.
Ingredients
- 1 lb tomatoes cored
- 1 small serrano chile stemmed and sliced lengthwise
- 3 morita chiles rinsed
- 2 cups water
- 1 small white onion quartered
- 4 cloves garlic
- 2 tbsp white vinegar
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp sugar
Instructions
- Preheat the broiler. Place the tomatoes on a baking tray lined with foil. Broil until one side is slightly charred. Remove from the oven, add the serrano chile, and turn the tomatoes over. Return to the broiler and broil until the other side is charred.
- In a small saucepan, combine the morita chiles, water, onion, and garlic. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let sit to hydrate the chiles and soften the onion.
- Transfer the roasted tomatoes, serrano chile, drained morita chiles, onion, and garlic to a blender or food processor. Add the white vinegar, salt, black pepper, and sugar. Puree until smooth.
- Transfer the salsa to a bowl and adjust seasoning if necessary. Serve with chips or spoon over tacos of choice.
Notes
- The more morita chiles you use, the spicier and smokier the salsa will be.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- This salsa pairs wonderfully with grilled meats or roasted vegetables.