Best Salsa De Morita Recipes

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.