Chile Morita Salsa
A smoky, tangy red salsa of toasted morita chiles and blistered tomatillos, made for spooning over tacos, eggs, or beans.
Prep 5 min · Cook 10 min · Total 45 min · Makes about 2 cups
Ingredients
- 2 dried chile moritas
- 1 pound of tomatillos, husks removed
- 1 clove of garlic, unpeeled and cut in half
- Salt to taste
Directions
- Set the moritas in a hot, dry cast-iron skillet and toast them until they puff up and give a few little pops, about 2 minutes. Pour water over the chiles in the cast-iron skillet, then let them soften and plump, about half an hour. While they soak, cook the whole tomatillos in another skillet, stirring them around, until their skins blister and char in spots. Move them right away to a blender. Add the garlic, moritas, and a pinch of salt, then blend until smooth. The salsa will be deep red and speckled with plenty of seeds.
- Dried moritas are usually available at Mexican grocery stores. If you cannot get them, chipotle chiles can stand in. For dried chipotles, use the same toasting and soaking method you used for the moritas. If your chipotles are canned in adobo sauce, skip the skillet and soaking and add them straight to the blender with everything else.