If you want to elevate your salsa game then you need add chile morita salsa to your weekly salsa rotation. This salsa is smoky with a subtle sweet taste that adds some heat to your favorite foods. It's so delicious, a crowd pleaser and so addicting.
Why you'll love this recipe
- If you've never tried salsa morita you will enjoy the subtle smoky taste, with a little spicy kick.
- This salsa will become your new go-to salsa - it's really good!
- This salsa de morita is perfect as a dip with homemade corn tortilla chips or with your favorite meal.
What are morita chiles
Chile moritas are dried smoked red jalapeño peppers with a slight sweet flavor that carry moderate heat. They are often compared to chipotle peppers. However, chipotle peppers are smokier in taste than chile moritas. Morita chiles are often used in Mexican cusine to add some depth, smoky and spicy flavor to salsas, sauces, soups and other dishes.
Ingredients you'll need for this smoky salsa
- chile morita- can be found in Mexican/hispanic grocery stores as well as Asian Markets (which is where I buy mine from) Some large grocery stores will carry them in the hispanic aisles. You can also buy online like Amazon.
- jalapeño - this is optional but I like adding 1 small jalapeño to add some extra heat.
- tomatoes - I use roma tomatoes for this recipe
- tomatillos - to add some tanginess to the salsa
- garlic clove - for added rich garlicky flavor
- onion - a small piece of white or yellow onion - about 2 tablespoons chopped
- kosher salt or garlic salt - for taste
How to make chile morita salsa
Step 1: Start by removing the stems from the peppers. If adding a jalapeño pepper remove the seeds from the jalapeño or leave the seeds for extra heat. Rinse chile morita under water and pat dry. Line a cast iron skillet, griddle, or frying pan with aluminum foil. Over medium high heat char the Roma tomatoes, tomatillos, morita chiles, jalapeño pepper and garlic. Remove the morita chiles and garlic after two minutes and set aside. Once the tomatoes and jalapeño peppers are charred remove from heat.
Step 2: In a blender, add all the charred ingredients, piece of onion and ½ teaspoon of salt. Blend until smooth. Add more salt if needed and pour into a jar or salsa bowl and enjoy.
How to serve salsa morita
My favorite ways to serve this salsa morita recipe is over all the tacos, like air fryer chicken tacos, ground beef rolled tacos and shredded beef tacos to name a few.
You can also serve as a dip with air fryer corn tortilla chips and love pouring over eggs for breakfast.
Spice level variations
Mild flavor: only use 2 chile moritas
Medium hot – add 1 jalapeño pepper and remove the seeds + 2 morita chiles
Spicy salsa - Keep the seeds from the jalapeño pepper and add 3-4 chile moritas for that extra heat
Storing tips
You can store salsa morita in a air tight container in the refrigerator up to 7-10 days. Or you can freeze in freezer zip top bag for up to 3 months. Once ready to use just thaw out and enjoy.
Chile Salsa Morita
Ingredients
- 3 small chile morita
- 1 jalapeno (optional) (stems and seeds removed)
- 3 roma tomatoes
- 2 tomatillos (husks removed)
- 1 garlic clove
- ¼ small onion *see note (white or yellow onion)
- ½ teaspoon kosher salt (more to taste)
Instructions
- Rinse chile morita under water and pat dry. Line a cast iron skillet, griddle, or frying pan with aluminum foil.
- Over medium high heat roast the Roma tomatoes, tomatillos, morita chiles, jalapeño pepper and garlic. Remove the morita chiles and garlic firs since they will char quick after two minutes and set aside.
- Once the tomatoes and jalapeño peppers are charred remove from heat.
- In a blender, add all the charred ingredients, piece of onion and ½ teaspoon of salt. Blend until smooth. Add more salt if needed and serve.
Notes
Other salsas you might like
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