Chile Morita Salsa Recipes
CHILE MORITA SALSA
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
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.
SALSA DE MORITA
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.
Provided by Gonzalo Guzmán
Categories Salsa Sauce Condiment Chile Pepper Hot Pepper
Yield Makes about 4 cups
Number Of Ingredients 12
Steps:
- In a small pot, combine all of the ingredients except the oil with 4 cups water. Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.
- Transfer the mixture to a blender and puree until very smooth. With the blender motor running, slowly add the olive oil, blending until incorporated. Taste and add more salt as needed.
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