This easy Chile Morita salsa with only a few ingredients is found at almost any taqueria (place where tacos are sold) in Mexico. I can never go without this sauce and a green one too in my fridge. It makes any dish, not only tacos, taste so much better.
Why is this recipe special?
- Only has 4 ingredients which are very easy to source. The Chile Morita can be bought at almost any Mexican food store or online. It lasts for a very long time because it's sold in its dry form so don't hesitate to get one.
- Has a tangy taste, moderate level of spiciness and versatility. This sauce goes well not only with tacos, but also with chicken, pork, meat, fish and also eggs! Yes, you can prepare scrambled eggs and add some of this sauce towards the end and mix it up.
- Transports me to the Taquerias in Mexico City where I am from. There's no taqueria without a Chile Morita salsa!
How to make it? Step by Step
Step 1: To a pan at medium heat, add in some oil. Add in your Chile Morita and toast your chiles for 20 seconds. Stir constantly to avoid the chiles from burning.
Step 2: To a pot at medium heat, add in enough water to cover your tomatillos, garlic clove, onion, and chiles morita. Cook for about 7 minutes or until the tomatillos turn to a khaki color.
Step 3: Remove the tomatillos, garlic clove, onion from the pot and set to cool for about 5 mins because we are going to blend them. Leave the chiles morita in the water while the tomatillos cool off. We need the chiles morita to continue softening up.
Step 4: Remove the chiles morita from the pot, take off the tail, vein and seeds and blend with the tomatillos, garlic clove, onion and salt. The consistency of your sauce should be semi-runny.
Step 5: Taste for salt and add in more if necessary.
STORAGE
Store in an airtight container in the fridge. It will last in the fridge for about 5 days.
FREEZING
If frozen, it can last up to 3 months, but it's so good that I guess you won't have any left for freezing!
FREQUENTLY ASKED QUESTIONS & TIPS
What does Chile Morita salsa taste like? It's tangy yet smoky and has the right level of spiciness thanks to the Chile Morita and tomatillos. If your level of heat tolerance sits in the middle, then this sauce is right for you.
What dishes pair well with this sauce? this sauce is great due to its versatility. It pairs well with chicken, pork, meat, fish, vegetables, and eggs. Prepare it with scrambled eggs by adding in one or two tbsps of this sauce near the end.
When taking it out from the fridge, you might observe that the sauce is a bit thicker. This is due to the pectin in the tomatillos. Just stir the sauce and add in a bit of water if too thick. If adding in a bit of water, remember to taste again for salt.
Are you ready to make this sauce?
Yes, of course! If you do, please tag me on Instagram @anasheavenlytacos and/or leave a comment below. I always love to hear from you if you have any comments and/or questions. Also, remember to sign up for my newsletter to stay up to date with all the upcoming recipes and articles about Mexican cuisine.
Chile Morita Salsa
Equipment
- 1 Pot
- 1 pan or skillet
- 1 food processor or blender
Ingredients
- 250 grams green tomatillo
- 1 garlic clove
- ¼ onion
- 2 chiles morita
- 1 tablespoon of olive oil
- Salt to taste
Instructions
- Heat olive oil in a pan on medium heat. Add the chiles morita and stir frequently for 20 seconds to avoid burning. Set aside.
- Fill a medium-sized pot halfway with water and heat it on medium-high.
- Once the water is warm, add to the pot the green tomatillos, garlic clove, onion, and chiles morita and cook for 7 mins approximately until the green tomatillos change to a khaki color. Turn off the heat and remove all but the chiles morita so they continue softening up in the warm water.
- Once the tomatillos, garlic clove and onion have cooled off, add them to a food processor or blender along with the chiles morita and salt and blend in for 2 minutes. The sauce should be slightly chunky.
- Taste for salt and add in more if necessary.
Notes
When taking it out of the fridge, the sauce could have thickened out due to the pectin in the tomatillos. Hence, just stir it with a fork and it's ready again.
Nutrition is only an estimate based on Nutrifox.
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