Smoky Morita Salsa
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
3 cups
-
Calories
22 kcal
-
Course
Condiments
-
Cuisine
Mexican
Smoky Morita Salsa
Description
This salsa begins by roasting whole tomatoes and serrano pepper on a hot surface until their skins blacken and the tomatoes soften, imparting a smoky flavor. Meanwhile, morita chiles, onion, and garlic are simmered in water to rehydrate and soften the chiles.
After roasting and rehydrating, the ingredients are combined in a blender with sugar, white vinegar, kosher salt, and freshly ground black pepper, then pureed to a smooth consistency. Water used to cook the chiles can be added to achieve desired texture. The result is a vibrant, smooth salsa with smoky, tangy, and mildly spicy notes ideal as a topping or dip.
This salsa keeps well stored in an airtight container in the refrigerator for up to a week or frozen up to two months, making it convenient for batch preparation and later use. The balance of acidity, smoke, and heat makes it versatile for various dishes.
Ingredients
- 1 pound tomato cored, about 3 medium
- 1 Serrano pepper small, optional for extra heat
- 3 morita chiles rinsed and stemmed
- ½ medium white onion cut in two quarters
- 1 large garlic peeled, clove
- ¼ teaspoon sugar
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt or sea salt
- ½ teaspoon black pepper freshly ground
Instructions
- Line a large skillet with aluminum foil and heat on medium-high heat. Or roast on a grill.
- Place the tomatoes and serrano pepper. Roast until all sides have blackened and the tomatoes are cooked. Keep turning to cook all sides. About 20 minutes total.
- Note: If the pepper gets roasted faster than the tomatoes, remove and set aside. Remove the stem from the serrano pepper and keep the seeds.
- Meanwhile, in a small saucepan, add two cups of water, the chiles morita, onion and garlic. Cook over medium-high heat until it boils. Remove from heat and set aside to hydrate the chile until the tomatoes are cooked through.
- In a blender or food processor, puree the tomatoes, serrano, chile morita peppers, onion, garlic, sugar, white vinegar, salt and pepper until smooth.
- Note: If the salsa is too dense to blend, add ¼ cup water from where the chiles were cooked.
- Transfer to a bowl and taste. Add more salt and pepper if needed according to taste.
Notes
- This recipe produces about 2.5 cups of salsa suitable for multiple servings or storage.
- Store salsa in an airtight glass container refrigerated for up to one week or frozen for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Sodium | 115mg | 5% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
