📝 About This Recipe
Deeply rooted in the culinary traditions of Veracruz and Puebla, this Salsa de Chile Morita is a masterclass in balance, offering a sophisticated smokiness reminiscent of bacon and dark chocolate. Unlike brighter green salsas, this version features roasted tomatoes and garlic that mellow the intense, fruity heat of the dried Morita peppers. It is an essential, versatile condiment that elevates everything from humble street tacos to elegant grilled ribeye with its velvety texture and complex umami profile.
🥗 Ingredients
The Peppers
- 8-10 pieces Chile Morita (stems removed; choose supple, dark red peppers)
- 2-3 pieces Chile de Árbol (optional, for extra heat)
Roasted Base
- 4 pieces Roma Tomatoes (ripe and firm)
- 2 pieces Tomatillos (husked and rinsed to remove stickiness)
- 1/2 piece White Onion (cut into thick wedges)
- 4 cloves Garlic (peeled)
Seasoning and Texture
- 2 tablespoons Vegetable Oil (neutral flavor like grapeseed or canola)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Piloncillo or Brown Sugar (to balance the acidity)
- 1/2 cup Water or Chicken Stock (warm)
- 1 teaspoon Apple Cider Vinegar (adds a bright finish)
👨🍳 Instructions
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1
Preheat a heavy cast-iron skillet or comal over medium heat. Do not add oil yet; you want a dry char for the vegetables.
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2
Place the tomatoes, tomatillos, onion wedges, and garlic cloves on the hot skillet. Roast them, turning occasionally, until the skins are blackened in spots and the flesh is soft. The garlic will finish first (about 5 mins), followed by the onions, then the tomatoes (12-15 mins).
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3
While the vegetables roast, wipe the chiles morita with a damp cloth. In a separate small skillet over low heat, lightly toast the chiles for 1-2 minutes until they become fragrant and slightly puffy. Be careful not to burn them, as they will turn bitter.
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4
Transfer the toasted chiles to a small bowl of hot water. Let them soak for 10 minutes to soften the tough skins.
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5
Remove the roasted tomatoes and tomatillos from the heat. Keep the charred skins on for the tomatoes—this provides the signature smoky flavor and 'pecas' (freckles) in the sauce.
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6
In a blender, combine the softened chiles (discard the soaking water), the roasted garlic, and the roasted onion. Pulse with a splash of fresh water or stock until a thick paste forms.
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7
Add the roasted tomatoes and tomatillos to the blender. Pulse briefly; for an authentic texture, the salsa should be slightly chunky, not a thin purée.
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8
Heat 2 tablespoons of oil in a saucepan over medium-high heat. Carefully pour the blended salsa into the hot oil (it will splatter—this is 'seasoning' the sauce).
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9
Reduce heat to low and simmer for 5-8 minutes. This step deepens the color to a rich, dark burgundy and melds the flavors.
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10
Stir in the sea salt, piloncillo, and apple cider vinegar. Taste and adjust seasoning as needed.
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11
If the salsa is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
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12
Remove from heat and let the salsa cool to room temperature before serving to allow the heat levels to stabilize.
💡 Chef's Tips
For a smoother, more 'restaurant-style' finish, you can strain the salsa after blending, though the rustic texture is more traditional. If you find the Morita heat too intense, remove the seeds from the peppers after soaking but before blending. Always fry the salsa in a bit of oil after blending; this 'sautéing' step is the secret to a professional-grade Mexican sauce. This salsa tastes even better the next day after the flavors have fully married in the refrigerator. If you can't find piloncillo, a tiny pinch of cinnamon along with brown sugar mimics that earthy sweetness perfectly.
🍽️ Serving Suggestions
Serve alongside Tacos al Pastor or grilled pork chops to complement the fruitiness of the meat. Drizzle over a classic Huevos Rancheros for a smoky breakfast kick. Pair with a crisp Mexican Lager or a smoky Mezcal cocktail to mirror the drink's agave notes. Use as a dip for thick, hand-pressed corn tortillas or high-quality totopos (chips). Stir a spoonful into a bowl of beef stew or 'Caldo de Res' for an instant flavor boost.