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What are Morita Chiles?
Morita chiles are dried, smoked jalapeños with a slightly fruitier taste. They add a wonderful depth of flavor and a kick of heat to salsa, pairing perfectly with crispy tortilla chips or taquitos.
The Role of Dried Chiles in Salsa
Do you need both dried chiles? Not necessarily, but each brings unique qualities to the salsa. Dried morita chiles provide a smoky flavor, while dried guajillo chiles add a nice floral tang.
Preparation Tips
Start by dry roasting the vegetables and chiles. This will soften the dried chiles enough to remove the seeds without cracking the pods to dust. While you can boil the vegetables, dry roasting enhances their natural sugars and adds a charred aroma to the finished salsa.
Substitutes and Variations
If you can’t find dried morita chiles, chipotle peppers in adobo sauce make a good substitute (just skip the dry roasting step). For a quick char, broil your vegetables, or for ultimate smokiness, grill them.
Salsa Morita
Ingredients
- 1 pound tomatillos, washed
- 1/2 white onion
- 2 garlic cloves
- 3 dried morita chiles
- 1 dried guajillo chile
- 1/2 cup chicken stock
- 1/2-1 tsp salt, to taste
- 1/2 tsp dried Mexican oregano
- 1/4 bunch cilantro
Instructions
- In a large cast iron skillet, char (dry roast) the tomatillos, onion, garlic and both dried chiles. You may have to work in batches.
- Remove stems and seeds from dried chiles.
- Place all the roasted ingredients into a blender and pulse a few times to get a rough chop.
- Add chicken stock, salt, oregano and cilantro and puree until smooth.
- Pour into the same cast iron pan, bring it to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes, stirring occasionally, until the salsa thickens and the flavors meld. Adjust the seasoning with salt as needed.
Notes
To store: Pour into containers (jars with lids or freezer safe ziploc bags) and allow to cool to room temperature before sealing. Store the container in the refrigerator. Salsa morita will stay fresh in the refrigerator for up to 1 week. Or freeze your salsa for up to 3 months.
