This Authentic Chile Morita Salsa is a spicy and smoky delight! Made with roasted morita chiles, garlic, and tomatoes, it’s perfect for dipping and adds zing to your meals.
I love how easy it is to whip up! Just blend everything together, and you have a tasty salsa ready to go. It’s great on tacos or just with chips—yum!
Key Ingredients & Substitutions
Morita Chiles: These dried chiles bring a smoky flavor and medium heat. If they’re hard to find, you could use chipotle chiles as a substitute for a similar taste.
Tomatoes: Fresh ripe tomatoes are essential for this salsa. In a pinch, you can use canned tomatoes. Just drain them well before blending.
Garlic: Roasting the garlic enhances its sweetness. If you don’t have fresh garlic, garlic powder can work in a pinch, but use it sparingly—add to taste.
Onion: White onion adds a sharp bite, but you can substitute with yellow onion or even green onions for a milder flavor.
Vinegar: I like apple cider vinegar for its tanginess, but white vinegar or lime juice also works well and can brighten the flavors.
How Do I Roast the Tomatoes and Garlic Properly?
Roasting tomatoes and garlic is key to building flavor in this salsa. Here’s how to do it right:
- Preheat your broiler or heat a skillet over medium-high heat.
- Place tomatoes and unpeeled garlic cloves on the pan or directly under the broiler.
- Keep an eye on them. Roast until the skins are blistered and blackened, usually about 5-10 minutes.
- Once done, let the garlic cool slightly and peel it before blending.
This roasting technique brings out natural sweetness and creates that delicious smoky flavor in your salsa!
Authentic Chile Morita Salsa
Ingredients You’ll Need:
- 6 dried morita chiles
- 2 medium ripe tomatoes
- 2 cloves garlic
- 1/4 cup white onion, chopped
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground cumin (optional)
- 1 cup water (more if needed)
- 1 tablespoon vegetable oil or olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, giving you a total of around 25 minutes to enjoy a delicious salsa. Perfect for quick meals or as a party snack!
Step-by-Step Instructions:
1. Toast the Morita Chiles:
Start by removing the stems from the dried morita chiles. In a dry skillet over medium heat, lightly toast them for about 1-2 minutes until they’re fragrant. Be careful not to burn them! This step enhances the salsa’s smoky flavor.
2. Soak the Chiles:
Once toasted, place the chiles in a bowl and cover them with hot water. Allow them to soak for about 15 minutes. This softens the chiles and makes them easier to blend.
3. Roast the Tomatoes and Garlic:
While the chiles are soaking, it’s time to roast the tomatoes and garlic. You can do this under a broiler or in a skillet until their skins are blackened and blistered, which usually takes about 5-10 minutes. Keep an eye on them to prevent burning!
4. Prepare the Garlic:
After roasting, let the garlic cool slightly and then peel the cloves. They’ll be soft and full of flavor!
5. Blend the Ingredients:
Drain the chiles, but reserve some of the soaking liquid. In a blender, combine the softened morita chiles, roasted tomatoes, peeled garlic, chopped onion, vinegar, salt, and cumin (if using). Add about 1/2 cup of the reserved soaking liquid or water and blend until smooth. Add more water if needed to reach your desired consistency.
6. Simmer the Salsa:
Heat the vegetable oil in a small pan over medium heat. Pour in the blended salsa and let it simmer gently for 5-7 minutes. This helps meld the flavors together. Make sure to stir occasionally so it doesn’t stick to the pan.
7. Final Adjustments:
Taste your salsa and adjust the salt or vinegar according to your liking. You want it to be just right!
8. Cool and Serve:
Let the salsa cool down a bit before serving. It can be stored in the refrigerator for up to one week, though I doubt it will last that long because it’s so delicious!
Enjoy your smoky, spicy Chile Morita Salsa with tacos, grilled meats, or as a vibrant dipping sauce! It’s sure to impress your family and friends!
FAQ for Authentic Chile Morita Salsa
Can I Use Fresh Chiles Instead of Dried Morita Chiles?
Yes, you can substitute fresh peppers, such as jalapeños or serranos, for a different flavor profile. Just keep in mind that fresh chiles will have a different heat level, so adjust the quantity according to your spice tolerance!
How Should I Store Leftover Salsa?
Store any leftover salsa in an airtight container in the refrigerator for up to one week. Make sure to let it cool completely before sealing it, and give it a good stir before serving as flavors may settle.
Can I Freeze This Salsa for Later Use?
Absolutely! You can freeze the salsa in an airtight container for up to 3 months. To use, just thaw in the fridge overnight and give it a good stir before serving. It may separate slightly, but that’s normal.
What Can I Serve This Salsa With?
This smoky Chile Morita Salsa is perfect with tacos, burritos, grilled meats, or as a zesty dip for tortilla chips. You can also drizzle it over eggs or use it as a marinade for chicken—endless possibilities!