Chile Morita Salsa
Salsa de Chile Morita
| Ingredients | Amounts |
|---|---|
| Garlic cloves | 3 ea. |
| Water | 2 cups |
| Tomatillos | 1/3 lb. |
| Morita chiles | 9 ea. |
| Sea salt | 1 tsp., or to taste |
Method
- Roast garlic, with skins on, until skin is completely black. Let cool, peel, and reserve.
- Pour water into a saucepan, add tomatillos and cook on medium heat for approximately 10 to 15 minutes. Drain, reserving the water, and set aside to cool.
- Roast chiles on both sides. Remove stems.
- In a blender add tomatillos, chiles, and salt, and blend until you get a smooth sauce. Add 1/3 cup of the reserved water to thin the sauce, if needed.
Note: Morita chiles may be replaced with 4 pasilla chiles de Oaxaca.
Recipe credit: Ricardo Muñoz Zurita, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.