Description
This Salsa Morita recipe offers a smoky, spicy, and flavorful Mexican salsa made with charred tomatoes, morita chiles, and fresh ingredients. It’s quick to prepare in just 25 minutes and perfect as a dip or taco topping.
Ingredients
Vegetables and Chiles
- 1 lb tomatoes, cored
- 1 small serrano chile, stemmed and sliced lengthwise
- 3 morita chiles, rinsed
- 1 small white onion, quartered
- 4 cloves garlic
Liquids and Seasonings
- 2 cups water
- 2 tbsp white vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sugar
Instructions
- Char Tomatoes and Serrano Chile: Place the cored tomatoes on a foil-lined baking tray and broil until lightly charred on one side. Remove the tray, add the serrano chile, then flip the tomatoes over and broil until the other side is charred.
- Simmer Morita Chiles and Aromatics: In a small saucepan, combine the rinsed morita chiles, water, quartered onion, and garlic. Bring to a boil and simmer for 2 minutes. Remove from the heat, cover, and let sit to hydrate the chiles and soften the onion.
- Blend Salsa Ingredients: Transfer the charred tomatoes, serrano chile, drained morita chiles, softened onion and garlic to a blender or food processor. Add white vinegar, kosher salt, freshly ground black pepper, and sugar. Puree until smooth.
- Season and Serve: Pour the salsa into a bowl and taste to adjust seasoning if needed. Serve with tortilla chips or spoon over your favorite tacos.
Notes
- Yields about 2 1/2 cups of salsa morita.
- Store refrigerated in an airtight container for up to 1 week.
- Freeze in a sealed container for up to 3 months.
- Perfect for serving as a dip or topping for tacos and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Baking
- Cuisine: Mexican
