Salsa De Chile Morita Recipes

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.

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.

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.