Chile Morita Salsa

This Chile morita salsa is one of the essential table sauces of Mexican cuisine. Only a few ingredients are required and it's super easy to make. Almost every taqueria (place where tacos are sold in Mexico) has this sauce. This sauce together with a green sauce are a must in my fridge!

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Course: sauce

Cuisine: Mexican

Keyword: chile, easy, few ingredients, salsa, sauces

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 255kcal

Author: Ana Jimenez

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

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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

The salsa morita can be stored in an airtight container in the refrigerator for up to 5 days. If frozen, can last up to 3 months.
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