Morita Chile Salsa

5 from 1 vote

This is a wickedly delicious Salsa but consider yourself warned...it packs some heat!

Prep Time10

Cook Time20

Servings:

Calories: 35kcal

Author: Mexican Please

Start by roasting the Morita chiles. I usually plop them in the oven at 400F for a couple minutes. Once roasted, add them to a bowl and cover with hot tap water, letting them reconstitute for 20 minutes or so. Once reconstituted I like to cut them open and discard the seeds, but you can consider this step optional. Tips on roasting dried chiles.
Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender. Roast the tomatoes and tomatillos in the oven (400F) for 20-30 minutes.
Once roasted, add the tomatoes and tomatillos to a blender along with 1/2 small onion, 1 peeled garlic clove, and the 2 Morita chiles that have already been roasted and reconstituted. Combine well. Keep in mind you can always use less Moritas for a milder version. Start with a single Morita, or even half, and do some taste testing -- to increase the heat simple keep adding slivers of Morita until it tastes right to you.
And now take a taste! Lately I do not add any salt or lime to this recipe, but these are good options to consider for your palate.
Serve immediately. Store leftovers in an airtight container in the fridge where they will keep for a few days.
Yum :)