Chile Morita Salsa Recipes

CHILE MORITA SALSA

Chile Morita Salsa image

Salsa Macha is made out of dried peppers that are gently fried and then ground to form the sauce. Some versions use Arbol, Morita, or Serrano peppers, while others use a mixture of Morita and Chipotle. Variations include the addition of peanuts and garlic cloves.

Provided by Mely Martínez

Categories Salsas

Time 20m

Number Of Ingredients 5

Ingredients

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

Salsa de Chile Morita image

Provided by Bernardo Bukantz

Categories Sauce Tomato Appetizer Side Low Fat Kid-Friendly High Fiber Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

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.

CHILE MORITA SALSA

Chile Morita Salsa image

Some friends sent me some morita chiles (dried chipotles, basically) from their travels in Texas and Mexico, so I looked up recipes and found this one courtesy of seriouseats.com. Very simple (3 ingredients + a bit of water!) and way delicious! If you can't find moritas, you can substitute chipotles. We served as a dip for chips, but the poster recommends it both as a marinade and a topping for beef -- got to try that next!

Provided by lecole54

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

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.

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