Best Salsa De Chile Morita Recipes

Chile Morita Salsa image

Provided by Mely Martínez

Categories Salsas

Time 20m

Number Of Ingredients 5

4 tablespoons vegetable oil*
12 Morita peppers (cleaned and seeded)
4 small garlic cloves (or 2 large)
1 cup of hot water
Salt to season

Steps:

Heat oil in a skillet over medium heat. Add the peppers and garlic cloves and fry. Peppers will inflate when ready. This step is quick, so make sure not to burn the peppers to avoid a bitter tasting salsa.
Remove peppers and garlic cloves, place in a bowl with the cup of hot water, and let them soak for about 8-10 minutes.
Place in a blender with about ½ of the soaking water and the oil where the peppers and garlic were fried. Process until you have a rather grainy textured salsa. Season with salt and enjoy!

Nutrition Facts : ServingSize 1 Tbsp, Calories 52 kcal, Fat 5 g, SaturatedFat 4 g

Salsa de Chile Morita image

Provided by Bernardo Bukantz

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.

Salsa de Morita image

Provided by Gonzalo Guzmán

Yield Makes about 4 cups

Number Of Ingredients 12

2 cups stemmed dried morita chiles
1/4 cup white vinegar
1 tablespoon ground piloncillo or brown sugar
1/4 white onion, coarsely chopped
2 whole cloves
1 bay leaf
1 clove garlic
1 1/2 teaspoons kosher salt, plus more as needed
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1 cup olive oil

Steps:

In a small pot, combine all of the ingredients except the oil with 4 cups water. Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.
Transfer the mixture to a blender and puree until very smooth. With the blender motor running, slowly add the olive oil, blending until incorporated. Taste and add more salt as needed.

Chile Morita Salsa image

Provided by lecole54

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 morita chilies, dried
1 lb tomatillo, husks removed
1 garlic clove, unpeeled and cut in half
salt, to taste

Steps:

Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles, turn off the heat, and allow them to soften and become plumper, which will take about half an hour.
Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, moritas and a pinch of salt in the blender, and puree until smooth. It will be a deep red color with lots of seeds.