Morita Salsa Recipe

Ingredients

• 1 pound tomatoes (about 3 medium) (cored)
• 1 small serrano pepper (optional for extra heat)
• 3 morita chiles (rinsed and stemmed)
• ½ medium white onion (cut in two quarters)
• 1 large garlic clove (peeled)
• ¼ teaspoon sugar
• 1 tablespoon white vinegar
• 1 teaspoon kosher or sea salt
• ½ teaspoon freshly ground black pepper

Steps

1. 1

   Line a large skillet with aluminum foil and heat on medium-high heat. Or roast on a grill.

2. 2

   Place the tomatoes and serrano pepper. Roast until all sides have blackened and the tomatoes are cooked. Keep turning to cook all sides. About 20 minutes total.

3. 3

   Note: If the pepper gets roasted faster than the tomatoes, remove and set aside. Remove the stem from the serrano pepper and keep the seeds.

4. 4

   Meanwhile, in a small saucepan, add two cups of water, the chiles morita, onion and garlic. Cook over medium-high heat until it boils. Remove from heat and set aside to hydrate the chile until the tomatoes are cooked through.

5. 5

   In a blender or food processor, puree the tomatoes, serrano, chile morita peppers, onion, garlic, sugar, white vinegar, salt and pepper until smooth.

6. 6

   Note: If the salsa is too dense to blend, add ¼ cup water from where the chiles were cooked.

7. 7

   Transfer to a bowl and taste. Add more salt and pepper if needed according to taste.