Chile Morita Salsa Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
6
-
Calories
22 kcal
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Course
Condiments
-
Cuisine
Mexican
Chile Morita Salsa Recipe
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Our morita salsa is a mild to medium-hot salsa with a note of smokiness from the morita peppers which are ripe red jalapeños that have been dried and smoked, similar to chipotle chiles but with a less pronounced smokiness.
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Ingredients
- 4 Roma tomato
- ¼ white onion medium
- 3 morita chili pepper
- 3 prigs cilantro
- ½ teaspoon Mexican oregano
- ¼ teaspoon black pepper optional
- 2 cups water
Instructions
- Remove the seeds and veins from the morita pepper. Discard the seeds and veins
- In a small pan, bring 2 cups of water to a boil then turn off the heat. Place to deveined chiles into the hot water and soak for 10 minutes. (Save the soaking water. You will need a few tablespoons to blend the salsa)
- Chop the tomatoes and onions into quarters. Peel the garlic cloves. Preheat a dry pan to medium hot. Then add the tomatoes, onion, and garlic to your pan. Cook the vegetables turning occasionally until the they brown
- Add all of the ingredients plus 3 tablespoons of the soaking water to your blender jar. Blend for 30 seconds to 1 minute or until you get a medium smooth salsa like shown in the photos below. If your salsa isn't blending well add 1 tablespoon of the soaking water at a time until it blends smoothly.
- After blending, taste to check the saltiness and add more salt until you get the desired flavor.
Notes
- Salsa making tips: When we are adjusting the salt level in a salsa we tend to make it a little on the salty side because when you add the salsa to your food the saltiness will even out.
- If your salsa tastes a little bland add a pinch at a time until it brings out the flavors you are looking for.
- Tips for handling chili peppers: Peppers contain capsaicin which is transferred to your skin during handling. Capsaicin can cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent the burning sensation. Always wash your hands well after handling chilis to remove as much of the capsaicin as possible.
Nutrition Information
Show Details
Calories
22kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.02g
(0%)
Sodium
10mg
(0%)
Potassium
114mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
423IU
(8%)
Vitamin C
6mg
(7%)
Calcium
11mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 10mg | 0% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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