Salsa Morita
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
8
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Calories
28 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Morita
Description
Salsa Morita begins with toasting dried morita chiles briefly on a hot pan to release their aroma, then softening them in boiling water. Tomatillos, peeled quartered onion, and unpeeled garlic cloves are charred on a preheated comal or cast iron pan until they develop blackened spots, enhancing their flavor with smoky notes. The garlic is peeled after charring to remove burnt skin. These ingredients are then roughly chopped and either mashed in a molcajete or pulsed in a food processor a few times to maintain some texture.
The result is a salsa that combines the tart brightness of tomatillos with the deep smoky flavor of morita chiles and roasted aromatics. The heat level is moderated by the morita peppers, which are less spicy than some other dried chiles. This salsa works well as a condiment for Mexican dishes or as a flavorful dip.
The salsa is best served at room temperature and can be stored refrigerated for a week or more, allowing the flavors to meld further over time. Using a very hot pan to sear the wet surfaces of the tomatillos is key for the characteristic charring, contributing to the salsa’s distinctive smoky taste.
Ingredients
- 10 tomatillo medium-sized, husked and sliced in half
- 2 to 4 cloves garlic unpeeled
- 1 onion small white, peeled and quartered
- 6 to 8 dried morita chiles (or from a can of chipotles in adobo)
- salt
Instructions
- Heat a comal or cast iron frying pan over high heat until the surface reaches about 400F or more, about 3 to 5 minutes. If you're using dried chiles morita, toast them on the hot surface for a few seconds on each side, less than 30 seconds total per chile. Put them in a bowl and pour boiling water over them so they soften.
- While the chiles are softening, char the tomatillos, onion quarters and unpeeled garlic on the comal. You want lots of black spots here and there. A tip on the tomatillos is to have your iron surface really hot so it sears the wet, cut surface well. Then don't move your tomatillos until you see blackening on the rim of the cut surface. Remove with a thin spatula -- you only char the one side. You will want to turn the onions and garlic, however. When the garlic is blackened in a few places, peel it.
- Make the salsa by either mashing everything up in a molcajete -- it helps to roughly chop everything first -- or pulsing it in a food processor a few times, or just chopping everything by hand. Add salt to taste.
Notes
- This salsa keeps well in the refrigerator for a week or longer; flavors improve with time.
- Serve Salsa Morita at room temperature to best appreciate its smoky and bright flavors.
- Use a very hot comal or cast iron pan to sear the tomatillo cut surfaces and create good charring.
- To soften dried morita chiles: toast briefly and soak in boiling water before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 144mg | 6% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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