If you’re craving a smoky, vibrant burst of flavor, this Salsa Morita Recipe is going to become your new kitchen staple. With its rich charred tomatoes, gentle heat from serrano and morita chiles, and a perfect balance of tangy vinegar and subtle sweetness, it’s a versatile salsa that brings life to any dish. Every spoonful sings with smoky warmth and nuanced depth that can elevate tacos, grilled meats, or just your everyday chips to something truly special.
Ingredients You’ll Need
Ingredients You’ll Need
This Salsa Morita Recipe relies on a handful of simple but essential ingredients, each playing a pivotal role in delivering its signature smoky, spicy, and tangy flavor profile. These ingredients not only bring bold color and texture to your salsa but work together to create a perfectly harmonized taste.
- 1 lb tomatoes (cored): Ripe tomatoes provide the juicy body and natural sweetness that form the salsa’s base.
- 1 small serrano chile (stemmed and sliced lengthwise): Adds a fresh, bright heat that cuts through the smoky flavors.
- 3 morita chiles (rinsed): These smoked chiles bring a deep, earthy smokiness and medium heat that define this salsa’s character.
- 2 cups water: Used to hydrate the morita chiles and soften the onions, allowing flavors to meld beautifully.
- 1 small white onion (quartered): Offers crisp sharpness and a subtle bite that balances richness.
- 4 cloves garlic: Provides a warm, fragrant undertone that ties all the flavors together.
- 2 tbsp white vinegar: Injects a bright acidity that lifts the salsa’s overall flavor.
- 1 tsp kosher salt: Enhances every ingredient, bringing out their natural flavors.
- 1/2 tsp freshly ground black pepper: Adds a gentle spice and complexity.
- 1/2 tsp sugar: Just a touch to balance the tang and heat perfectly.
How to Make Salsa Morita Recipe
Step 1: Char the Tomatoes and Serrano Chile
Start by placing your cored tomatoes onto a foil-lined baking tray and broil them until the skin is beautifully charred on one side. This smoky char is what builds the depth of flavor in your salsa. Then add the serrano chile to the tray, flip the tomatoes, and broil until the second side is equally blistered and caramelized.
Step 2: Hydrate Morita Chiles and Cook Aromatics
While your tomatoes are cooling, bring a small saucepan with the rinsed morita chiles, water, quartered onion, and garlic to a boil. Cook for just 2 minutes, then cover the pot and let it sit off the heat to let the chiles soften and the onion mellow. This step unlocks the smoky richness of the morita chiles and infuses the water with essential flavor.
Step 3: Blend Ingredients Until Smooth
Transfer the charred tomatoes, serrano chile, softened morita chiles, onion, and garlic into a blender or food processor. Add white vinegar, kosher salt, black pepper, and a pinch of sugar. Puree everything until the salsa reaches a smooth, velvety consistency. This blending melds the smoky, spicy, and tangy flavors into one delicious sauce.
Step 4: Taste and Adjust Seasoning
Pour your salsa into a bowl and give it a thoughtful taste. Feel free to add a pinch more salt, sugar, or vinegar depending on your flavor preference. This personalized touch ensures your Salsa Morita Recipe is perfectly seasoned and ready to impress.
How to Serve Salsa Morita Recipe
Garnishes
To elevate your salsa’s presentation and flavor contrast, try garnishing with fresh chopped cilantro or a squeeze of lime juice for a fresh, zesty lift. You can also sprinkle diced red onions or crumbled queso fresco for texture and added richness.
Side Dishes
This Salsa Morita Recipe pairs beautifully with a variety of dishes. Serve it alongside crispy tortilla chips for an addictive snack, or spoon it over grilled chicken, carnitas, or fish tacos to instantly enhance the dish with smoky, vibrant flavors.
Creative Ways to Present
For an unexpected twist, use this salsa as a smoky condiment on burgers, mix it into guacamole for extra depth, or drizzle it over roasted vegetables to tie all the flavors together in a flavorful hug. Your creativity in presentation will surely make this recipe a memorable staple.
Make Ahead and Storage
Storing Leftovers
Once made, Salsa Morita Recipe stores beautifully in an airtight container in the refrigerator for up to a week. The flavors continue to deepen over time, making it even more delicious the next day.
Freezing
If you want to keep this salsa longer, freezing is an option. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and you’ll have your smoky, flavorful salsa ready whenever the craving hits.
Reheating
This salsa is fantastic served cold or at room temperature, but if you prefer it warm, gently reheat on the stovetop over low heat just until warmed through. Avoid boiling to preserve the fresh, vibrant flavors.
FAQs
What is a morita chile and how is it different from other chiles?
Morita chiles are a type of smoked dried jalapeño, known for their dark, smoky flavor and medium heat level. Unlike fresh jalapeños, moritas add a deep, earthy smokiness that’s key to the Salsa Morita Recipe and can’t be easily substituted.
Can I adjust the heat level of this salsa?
Absolutely! If you want it milder, remove the seeds from the serrano chile or use fewer chiles. For more heat, consider adding an extra serrano or a pinch of cayenne pepper. The Salsa Morita Recipe is quite flexible to suit your spice preference.
Is this salsa suitable for canning?
Because this salsa contains fresh ingredients and vinegar but low acidity overall, it’s best stored in the fridge and consumed within a week. Proper home canning is not recommended without modifications to the recipe for safety.
What dishes go best with Salsa Morita Recipe?
This salsa shines on tacos, grilled meats, and as a chip dip. It also pairs wonderfully with eggs for breakfast, roasted vegetables, or mixed into rice bowls for a smoky twist.
Can I make this salsa without a blender?
You can mash and finely chop all ingredients by hand or use a mortar and pestle for a chunkier salsa. While the texture might change, the bold flavors of the Salsa Morita Recipe will still come through wonderfully.
Final Thoughts
There’s something truly special about making your own salsa, and this Salsa Morita Recipe delivers big on flavor with simple, accessible ingredients and straightforward steps. Once you try this smoky, fresh, and tangy salsa, it’s hard not to find a way to add it to every meal. So go ahead, whip up a batch, share it with friends, and savor that irresistible taste that only homemade salsa can bring.
Print
Salsa Morita Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Broiling
- Cuisine: Mexican
- Diet: Gluten Free
Description
Salsa Morita is a smoky, slightly spicy Mexican sauce made by broiling tomatoes and serrano chile, then blending them with soaked dried morita chiles, garlic, onion, and seasonings. This versatile salsa adds a rich, smoky depth to tacos, chips, and other Mexican dishes and is ready in just 25 minutes.
Ingredients
Vegetables and Chiles
- 1 lb tomatoes (cored)
- 1 small serrano chile (stemmed and sliced lengthwise)
- 3 morita chiles (rinsed)
- 1 small white onion (quartered)
- 4 cloves garlic
Liquids & Seasonings
- 2 cups water
- 2 tbsp white vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sugar
Instructions
- Broil the Tomatoes and Serrano Chile: Preheat your broiler and line a baking tray with foil. Place the cored tomatoes on the tray and broil until they are slightly charred on one side. Then, remove the tray, add the serrano chile, and turn the tomatoes over. Return to the broiler until the other side of the tomatoes is charred.
- Hydrate the Morita Chiles and Cook Aromatics: In a small saucepan, combine the rinsed morita chiles, water, quartered onion, and garlic cloves. Bring to a boil, then cook for 2 minutes. Remove from heat and cover the pan to allow the chiles to hydrate and the onion to soften.
- Blend the Salsa: Drain the morita chiles and transfer them, along with the charred tomatoes, serrano chile, softened onion, and garlic, into a blender or food processor. Add the white vinegar, kosher salt, freshly ground black pepper, and sugar. Puree the mixture until smooth and well combined.
- Season and Serve: Transfer the salsa to a bowl and taste. Adjust the seasoning with additional salt or pepper if needed. Serve immediately with tortilla chips or spoon over your favorite tacos.
Notes
- For a spicier salsa, add more serrano chiles or keep the seeds.
- Adjust the sugar to balance the acidity if desired.
- This salsa can be refrigerated for up to one week and often tastes better the next day as flavors meld.
- Using fresh morita chiles ensures the authentic smoky flavor; if unavailable, dried chipotle chiles can be a substitute.
