Mexican cuisine · Salads & Mezze

Salsa de Chile Morita

Smoky morita chilies blended with roasted tomatillos and garlic into a dark, thick salsa.

Ingredients · for 6 servings

• 8 dried morita chilies
• 400 g tomatillos (jarred or fresh)
• 4 cloves garlic
• 1/2 white onion
• 2 tbsp vegetable oil
• 150 ml water
• 1 tsp salt
• 1/2 tsp sugar

Instructions

1. Remove the stems from the morita chilies and toast in a dry pan over medium heat for 30 sec per side, until the smoky aroma rises, then pour over 150 ml hot water and let soak for 15 min.
2. Peel the papery husk off fresh tomatillos and wash; jarred tomatillos just need draining.
3. Roast the tomatillos with the unpeeled garlic cloves and the onion half in the same pan for 8–10 min, until dark-spotted all over and the tomatillos are soft and sunken.
4. Peel the garlic and blend everything together with the chilies and their soaking water, salt and sugar into a thick, dark reddish-brown salsa.
5. Heat the vegetable oil until very hot in the pan and pour in the salsa – it will spatter briefly – and simmer uncovered for 4–5 min, until it visibly thickens.
6. Adjust the seasoning, let cool and serve in a small bowl with tacos, quesadillas or grilled vegetables.