Friday, October 31, 2014

Red Morita Chile Salsa

Simple smokey red salsa
- Make about 1 pint


  • 1 dried morita (mora) chile
  • 1 dried guajillo chile
  • 3 red jalapenos
  • 6 fresh tomatillos
  • 1 lime
  • Salt & Pepper
  1. Toast the chiles in a cast iron pan, until fragrant
  2. Place the chilies in a bowl and cover with hot water
  3. Fire up the broiler and line a baking sheet with foil
  4. Peel and wash the tomatillos, cut in half, and place on the baking sheet
  5. Slice the jalapenos lengthwise, remove the seeds, and place on the baking sheet
  6. Place the baking sheet under the broiler (on the top most rack) and roast until the skins are blackened and the tomatillos are soft.
  7. Squeeze the line into the blender
  8. Add the roasted veg
  9. Take the dried chilies out of the hot water and tear them up a little before you put them in the blender.
  10. Add a few pinches of salt and a couple grinds of pepper.
  11. Blend on high for a 10-15 seconds, stir, and blend some more until all the big chunks are broken down.
  12. Taste and add more salt if necessary
  13. Put it in a jar
This is good fresh, but it get better after an overnight stay in the fridge. I will keep a week or so in the fridge.

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