Best 2 Salsa De Morita Recipes

**Salsa de Morita: A Spicy, Smoky Sauce with a Rich, Complex Flavor.**

Salsa de Morita is a Mexican salsa made with roasted morita chiles, tomatoes, onions, garlic, Mexican oregano, and cilantro. It has a deep red color, a smoky flavor, and a medium to high level of spiciness. Morita chiles are dried chipotle peppers, which give the salsa its unique flavor. Salsa de Morita can be used as a condiment for tacos, burritos, tostadas, enchiladas, and other Mexican dishes, or as a dip for chips. This article features three different recipes for Salsa de Morita, each with its own unique twist. The first recipe is a traditional Salsa de Morita made with fresh ingredients and a guajillo chile. The second recipe is a Salsa de Morita with Roasted Vegetables, which adds a smoky flavor to the salsa. The third recipe is a Salsa de Morita with Tamarind, which adds a sweet and sour flavor to the salsa. All three recipes are easy to make and can be tailored to your desired level of spiciness.

Here are our top 2 tried and tested 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 MORITA

Salsa de Morita image

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

Ingredients

2 cups stemmed dried morita chiles
1/4 cup white vinegar
1 tablespoon ground piloncillo or brown sugar
1/4 white onion, coarsely chopped
2 whole cloves
1 bay leaf
1 clove garlic
1 1/2 teaspoons kosher salt, plus more as needed
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1 cup olive oil

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.

Tips:

Select the best chiles morita: Look for chiles that are a deep, rich red color and have a slightly smoky aroma. Avoid any chiles that are brown or have black spots, as these may be old or damaged.
Soak the chiles properly: Soaking the chiles in hot water helps to soften them and release their flavor. Be sure to soak the chiles for at least 30 minutes, or up to overnight.
Use a variety of tomatoes: This recipe uses a combination of Roma tomatoes and cherry tomatoes. Roma tomatoes provide a thick, meaty texture, while cherry tomatoes add a touch of sweetness. You can use other types of tomatoes, such as heirloom or beefsteak tomatoes, if you prefer.
Roast the tomatoes and garlic: Roasting the tomatoes and garlic intensifies their flavor and gives the salsa a slightly smoky taste. Be sure to roast the vegetables until they are slightly charred and softened.
Use fresh herbs: Fresh herbs, such as cilantro and oregano, add a bright, flavorful touch to the salsa. Be sure to use fresh herbs, as dried herbs will not have the same flavor.
Adjust the heat level to your liking: This recipe calls for 2 chiles morita, which will produce a medium-spicy salsa. If you prefer a milder salsa, use only 1 chile morita. If you prefer a spicier salsa, use 3 or more chiles morita.

Conclusion:

This salsa de morita is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and quesadillas. It can also be used as a dipping sauce for chips or vegetables. With its smoky, spicy, and slightly sweet flavor, this salsa is sure to please everyone at your table.