Enjoy this recipe from Chef Juan Antonio Hussong for a smoky morita chile salsa from our Mastering Mexican Salsas Course.
What This Salsa Goes With
This is a great salsa for tacos of any kind: beef, chicken, fish, or shrimp. Just remember, you can use any salsa on any dish you please. Salsas are infinitely adaptable. What you pair a salsa with is up to you.
Chiles Used
The chiles that are the foundation for this salsa are dried morita and guajillo chiles. (See our full guide to chiles used in the course.)
Morita Chile
A morita is a smoked and dried jalapeño that’s smaller and fruitier than the larger chipotle meco. It is moderate in heat and has a sweet, smoky flavor perfect for salsas and adobos.
Guajillo Chile
A dried, smooth-skinned chile with mild to medium heat and a sweet, light raisiny flavor. One of the most common dried chiles in Mexican cooking used to make many different moles and adobos.
Printable Recipe
Download the printable 8.5”x11” recipe sheet which includes the ingredient list, preparation instructions, and a space for your kitchen notes.
How to Make Chile Morita Salsa
Ingredients:
6 morita chiles
4 guajillo chiles
14 ozs. green tomato
5 cloves garlic
½ white onion
1 tsp. salt
1/3 cup water
½ bunch of cilantro
1 tsp. dried Mexican oregano
Instructions:
Remove seeds from chiles.
Remove the outer husks from the tomatillos and rinse under running water.
Roughly chop the white onion.
Peel the garlic.
Over medium heat, toast the chiles for 30 seconds each side until fragrant then place in boiling water.
In a dry pan, roast tomatillos the chopped white onion, and garlic.
Add all of the ingredients to the blender with 1/2 cup of the chile cooking water. Blend for 20 to 30 seconds. You want a thick chunky texture. Add a bit more water if needed to blend.
Adjust the salt to taste.
More Recipes from the Mastering Mexican Salsas Course
Get to Know Chef Juan Antonio
Juan Antonio Hussong is owner and Head Chef of OSHO Restaurante, Ensenada, BC, Mexico. He creates simple, modern versions of classic Mexican dishes. We are excited that we will be sharing his 30 years of cooking experience in Mastering Mexican Cooking.
