Best 4 Salsa De Chile Morita Recipes
Salsa de chile morita is a flavorful and versatile Mexican sauce that can be used to enhance a variety of dishes. Made with dried chile morita peppers, tomatoes, and a few other ingredients, it has a smoky, slightly spicy flavor that adds depth and complexity to any meal. Whether you're looking for a quick and easy weeknight dinner or a more elaborate dish to impress your guests, salsa de chile morita is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
CHILE MORITA SALSA
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
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 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.
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.
Tips:
- To remove the seeds from the chile morita, slit it open and use a spoon to scrape them out.
- Toasting the chile morita in a pan or comal enhances its flavor and aroma.
- Soak the chile morita in hot water until softened, about 30 minutes.
- Use a blender to puree the chile morita with the other ingredients until smooth.
- Season the salsa to taste with salt and lime juice.
- Serve the salsa with chips, tacos, burritos, or other Mexican dishes.
Conclusion:
Salsa de chile morita is a delicious and versatile condiment that can be used to add flavor and spice to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this salsa is sure to please. So next time you're looking for a flavorful addition to your next meal, give salsa de chile morita a try.
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