Chile Morita Salsa 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 CHILE MORITA

Salsa de Chile Morita image

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

Ingredients

6 morita chiles, seeds removed
1 pound plum tomatoes
1 small onion, unpeeled, halved through root
3 garlic cloves, unpeeled
3 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon sugar
Kosher salt

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

Chile Morita Salsa image

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

Ingredients

2 morita chilies, dried
1 lb tomatillo, husks removed
1 garlic clove, unpeeled and cut in half
salt, to taste

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

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.

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2015-02-17 Step 2. Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and …
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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.

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Heat a comal or cast iron frying pan over high heat until the surface reaches about 400F or more, about 3 to 5 minutes. If you're using dried chiles morita, toast them on the hot surface for a few seconds on each side, less than 30 seconds total per chile. Put them in a bowl and pour boiling water over them so they soften.
While the chiles are softening, char the tomatillos, onion quarters and unpeeled garlic on the comal. You want lots of black spots here and there. A tip on the tomatillos is to have your iron surface really hot so it sears the wet, cut surface well. Then don't move your tomatillos until you see blackening on the rim of the cut surface. Remove with a thin spatula -- you only char the one side. You will want to turn the onions and garlic, however. When the garlic is blackened in a few places, peel it.
Make the salsa by either mashing everything up in a molcajete -- it helps to roughly chop everything first -- or pulsing it in a food processor a few times, or just chopping everything by hand. Add salt to taste.

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Broil in oven for 10 min. The tomatillos will begin to blacken and soften. After the first 10 min. remove the garlic and set aside.

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Place chiles in a heatproof bowl and pour boiling water over the chiles to cover. Let soak at least 30 minutes or up to an hour.
Meanwhile, heat broiler to high. Place tomatoes and garlic cloves on a baking sheet and broil until lightly charred, about 5 minutes. Turn the garlic occasionally so it browns on all sides. Set aside until cool enough to handle.
Remove garlic from the skins and place in a blender. Add tomatoes, and salt then lift the chiles from the water (reserving water) and place in the blender.
Blend on high until smooth, adding some of the chile water if it is too thick. Taste and add more salt as needed.

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CHILE MORITA SALSA 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.
From tfrecipes.com

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