Salsa Morita

Ingredients

• 1.5 ounces dried morita chiles, ((about 8-10 chiles) stemmed and seeded)
• ½ pound tomatillos, (husked and rinsed)
• ¼ medium white onion
• 4 cloves garlic, (peeled)
• ¼ teaspoon kosher salt, (plus more to taste)

Steps

1. 1

   Heat a comal or cast-iron skillet over medium-high heat. Add the morita chiles and toast for about 1-2 minutes, pressing them down with a spatula so they make good contact with the pan. Flip and toast for another 1-2 minutes, until fragrant and slightly darkened.

2. 2

   Transfer the chiles to a small saucepan and add enough water to fully cover them. Bring to a boil over high heat, then remove from the heat. Cover and let the chiles soften for about 10 minutes.

3. 3

   While the chiles soften, position an oven rack near the top of the oven and preheat the broiler to high. Place the tomatillos and onion on a baking sheet and broil for about 8 minutes, flipping halfway through, until charred and softened.

4. 4

   Add the garlic to the baking sheet and broil for 1-2 more minutes until lightly browned.

5. 5

   Using a slotted spoon, transfer the softened chiles to a large blender along with ¾ cup of the chile-infused water, the roasted tomatillos, onions, garlic, and salt.

6. 6

   Pulse until mostly smooth. If the salsa is thicker than you'd like, blend in an additional 2 tablespoons of the chile soaking liquid until it reaches your desired consistency.

7. 7

   Taste and add more salt if needed. Serve with tortilla chips or spoon over tacos, grilled meats, eggs, or your favorite Mexican dishes.