SALSA DE CHILE MORITA

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Salsa de Chile Morita image

Provided by Bernardo Bukantz

Categories     Sauce     Tomato     Appetizer     Side     Low Fat     Kid-Friendly     High Fiber     Healthy     Low Cholesterol     Vegan     Chile Pepper     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 8

6 morita chiles, seeds removed
1 pound plum tomatoes
1 small onion, unpeeled, halved through root
3 garlic cloves, unpeeled
3 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon sugar
Kosher salt

Steps:

  • Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.
  • Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
  • Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
  • Do ahead: Salsa can be made 5 days ahead. Cover and chill.

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