Salsa Morita

Name: Salsa Morita
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-1/2 cups
Cuisine: North America, Mexican
Ingredients: 3 dried chile morita; 6 tomatillos, husked, halved; 1/2 medium white onion, quartered; 2 garlic cloves; 2 tablespoons canola oil; 1/2 teaspoon salt

Total Time Prep/Total Time: 30 min.

Yield 2-1/2 cups

Test Kitchen Approved

Experience the authentic flavors of Mexico with homemade salsa morita. Learn the step-by-step process of how to make this deliciously smoky condiment in less than 30 minutes.

Ingredients

3 dried chile morita
6 tomatillos, husked, halved
1/2 medium white onion, quartered
2 garlic cloves
2 tablespoons canola oil
1/2 teaspoon salt

Directions

Heat a cast-iron skillet to medium heat. Add chiles and toast until lightly browned, 2-3 minutes per side. Transfer to a bowl and cover with water; let sit 10 minutes. Drain; discard liquid.
Add tomatillos, onion and garlic to the pan; toast until lightly browned, 7-8 minutes per side. Let cool.
Place chiles, tomatillos, onion, garlic, oil and salt in a food processor or high-powered blender; puree until smooth.

Nutrition Facts

1/4 cup: 35 calories, 3g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.

Whether you’re a salsa aficionado or a curious novice, this recipe is easy to make and a wonderful way to explore the complex flavors of Mexican cuisine. Morita chiles are dried, smoked jalapeno peppers that were left on the vine to ripen before they were picked. The resulting condiment strikes a perfect balance between heat and richness. —Taste of Home Test Kitchen

Recipe Creator