Salsa De Morita Recipes
SALSA DE CHILE MORITA
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
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.
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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