Salsa Morita

If you want to elevate your salsa game for taco night or switch up your go-to snack with a new chip-and-dip combo, look no further than salsa morita. This smoky, vibrant salsa recipe employs a unique blend of Mexican-inspired flavors that will tantalize your taste buds and add a fun twist to your favorite dishes.

Whether you’re a salsa aficionado or a curious novice, this recipe is easy to make and a wonderful way to bring a taste of Mexico into your home. Salsa with chile morita is a smoky condiment that strikes a perfect balance between heat and richness. It’s an ideal companion for tacos or grilled meats, but it’s also delicious on its own as a zesty dip for tortilla or pita chips.

What are morita chiles?

Morita chiles are dried, smoked jalapeno peppers. They’re typically made with peppers that have been left on the vine to ripen, giving them a deep red color. They’re similar to chipotle peppers, although they aren’t smoked as long and are considered spicier.

Ingredients for Salsa Morita

• Chile morita: Morita chiles are a type of chipotle pepper, although they are smoked for a shorter period. You’ll need three dried chiles for this salsa recipe.
• Tomatillos: Tomatillos are a classic salsa ingredient that tastes delicious when paired with smoky morita chiles. You’ll find them in the produce aisle near the tomatoes. When ripe, they’re bright green and wrapped in a papery, husky skin.
• Onion and garlic: Alliums like white onion and garlic are the other key components of this umami-packed salsa. They add a bold taste and chunky texture to the dip.
• Canola oil: A neutral oil like canola is the perfect binder for this fragrant salsa. You don’t want an oil with too much flavor, or it will overpower the rest of the ingredients.

Directions

Step 1: Toast the chiles

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Heat a cast-iron skillet to medium heat. Add the chiles and toast until lightly browned, two to three minutes per side.

Editor’s Tip: Toasting the chiles in a dry skillet brings out their flavor for a deeper, richer salsa. You’ll know they’re finished toasting when they’re lightly browned, aromatic and start to pop.

Step 2: Rehydrate the chiles

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Transfer the chiles to a bowl and cover them with water. Let them sit for 10 minutes. Drain the chiles and discard the liquid.

Editor’s Tip: Use warm water to help the chiles rehydrate, becoming soft and plump enough to blend.

Step 3: Toast the vegetables

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Add the tomatillos, onion and garlic to the pan used to toast the chiles. Toast until they’re lightly browned, seven to eight minutes per side. Then, remove them from the pan and place them aside to cool.

Step 4: Puree the salsa

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Place the chiles, tomatillos, onion, garlic, oil and salt in a food processor or high-powered blender. Puree until smooth.

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Salsa Morita Variations

• Swap in tomatoes: Not a fan of tomatillos? You can use regular tomatoes instead. We like plum tomatoes for salsa because they have a lower seed count and firmer flesh than other tomato varieties.
• Switch up the chiles: You can use other dried chiles, like chipotle, pasilla or ancho chiles. Just don’t use chipotles in adobo, as they’re soaked in liquid and can’t be toasted in a pan.
• Turn it into salsa macha: Salsa macha is similar to salsa morita but contains unsalted peanuts and sesame seeds fried in oil. Those additions create a spicy, nuttier version that’s delicious when drizzled on just about everything.

How to Store Salsa Morita

If you’re making morita salsa with leftovers in mind, let the remaining salsa cool completely. Transfer it to sealed airtight containers (Mason jars work great for this) and store them in the fridge or freezer.

How long does homemade salsa morita last in the fridge?

If stored properly, this salsa can provide several days’ worth of meals and snacks—up to four days, to be exact. Keep the salsa in sealed jars or airtight containers so air doesn’t seep in and spoil it prematurely.

Can you freeze morita salsa?

You can freeze morita salsa for up to three months. However, the texture might be slightly different after thawing it in the fridge overnight. Consider pureeing it a second time after it thaws to restore its original consistency.

Salsa Morita Tips

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Is salsa morita spicy?

Morita chiles are a dried version of jalapeno peppers, so they’re semi-spicy but not in-your-face hot. If you’re worried about the spice level in this salsa, use two instead of three peppers or increase the amount of onions.

What goes with salsa morita?

Serve salsa morita with authentic Mexican food like street tacos, enchiladas and burritos. It’s perfection on its own with chips when used to liven up scrambled eggs for a south-of-the-border-inspired breakfast.