Print

Morita Chile Salsa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This vibrant Morita Chile Salsa recipe features smoky roasted Morita chiles blended with roasted roma tomatoes, tomatillos, onion, and garlic for a bold, flavorful salsa with a perfect balance of heat and acidity. Easy to make in just 30 minutes, it’s great for serving fresh or storing for later use.

Ingredients

Salsa Ingredients

  • 2 Morita chiles (adjust for heat preference)
  • 2 roma tomatoes
  • 4-5 tomatillos
  • 1/2 small onion
  • 1 garlic clove
  • Squeeze of lime (optional)
  • Pinch of salt (optional)

Instructions

  1. Roast Morita Chiles: Preheat oven to 400°F. Place dried Morita chiles on a baking sheet and roast for a couple of minutes until fragrant. Transfer them to a bowl, cover with hot tap water, and let soak for about 20 minutes to rehydrate. Optionally, cut open and remove seeds for milder heat.
  2. Prepare and Roast Tomatoes and Tomatillos: Remove husks from tomatillos and rinse both tomatillos and roma tomatoes. Remove stems from both. Place on baking sheet and roast in the oven at 400°F for 20-30 minutes until softened and slightly charred.
  3. Blend Ingredients: Add the roasted tomatoes, tomatillos, rehydrated Morita chiles, 1/2 small onion, and peeled garlic clove to a blender. Blend until well combined and smooth. Adjust the number of Morita chiles according to your preferred spice level, starting with fewer and tasting as you go.
  4. Taste and Adjust: Taste the salsa and add a pinch of salt or a squeeze of lime juice if desired to balance flavors.
  5. Serve and Store: Serve the salsa immediately with your favorite dishes. Store any leftovers in an airtight container in the refrigerator for up to a few days.
  6. Enjoy: Enjoy the smoky, spicy, and tangy flavors of your homemade Morita Chile Salsa!

Notes

  • Adjust the number of Morita chiles to control the spiciness of the salsa.
  • Removing seeds from the chiles reduces heat but is optional based on preference.
  • Adding lime juice brightens the flavor and balances the heat.
  • Salsa can be stored refrigerated for up to 3-4 days.
  • Use fresh, ripe tomatoes and firm tomatillos for best roasting results.

Find it online: https://marthatasty.com/morita-chile-salsa-recipe/