Salsa de Morita
Charred morita chiles blended with tomatoes, garlic, and lime create a smoky, slightly sweet salsa with depth. Ready in 10 minutes—perfect for chips, tacos, or grilled vegetables.
- Total time
- 10 min
- Servings
- 6
- Calories
- 45
- Protein
- 1g
Ingredients
- 6 whole morita chiles, stems and seeds removed
- 1 lb Roma tomatoes, halved
- 2 whole garlic cloves
- ½ whole lime, juiced
- ½ tsp salt
- 1 tbsp olive oil
Instructions
- 1
Heat a dry skillet over medium-high until hot, ~90 seconds.
- 2
Toast morita chiles 30 seconds per side until fragrant—do not burn.
- 3
Char tomato halves and garlic in the same skillet, ~3 minutes, until blackened in spots.
- 4
Transfer chiles, tomatoes, garlic, lime juice, and salt to a blender.
- 5
Blend until smooth or chunky, depending on preference, ~60 seconds.
- 6
Drizzle olive oil into the blender and pulse to combine.
- 7
Transfer to a serving bowl. Taste and adjust salt or lime as needed.
Tools you’ll need
- 12-inch skillet (cast iron or stainless recommended for even charring)
- blender or food processor
- serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
