If you’re looking to add the perfect punch of smoky heat to your table, Salsa Morita is a game changer. This Mexican classic is beautifully bold: chipotle morita chiles bring rich depth, while tomatoes and a hint of garlic balance everything out. With its velvety texture, vibrant color, and lingering spice, Salsa Morita will quickly become your go-to condiment for everything from tacos to grilled veggies. It’s the kind of salsa you’ll want to put on absolutely everything, and once you try it, you’ll understand why it’s so loved.
Ingredients You’ll Need
Making Salsa Morita is an adventure in simplicity—every ingredient shines and has a purpose, from the smoky chiles to the splash of vinegar that keeps everything lively. Here’s what you’ll need and why each one matters:
- Dried chipotle morita chiles: These are the soul of the salsa, offering that deeply smoky, complex heat you just can’t get from regular dried chiles.
- Roma tomatoes: Their juiciness and tang lighten the boldness of the chiles and help create the lush, pourable consistency you want in Salsa Morita.
- Garlic (unpeeled): Roasting these cloves in their skins tempers their bite and brings a mellow, rounded flavor to the salsa.
- White onion: Adds a subtle sweetness and extra body, balancing the acidity of the tomatoes.
- Apple cider vinegar: A little tang lifts all the other flavors and keeps the salsa tasting fresh, not flat.
- Salt: Pulls everything together and sharpens the flavor profile—don’t skip this!
- Water: Essential for blending the salsa to your desired texture. Add extra as needed for a thinner salsa.
- Neutral oil: Used for toasting the blended salsa, which melds the flavors and gives a glossy finish.
How to Make Salsa Morita
Step 1: Toast the Morita Chiles
Start by warming a dry skillet over medium heat. Toss in the cleaned chipotle morita chiles and toast them for 30 seconds to a minute. Stir or flip them constantly; you want them puffy and fragrant, not burnt. This quick toast awakens their smoky, fruity aromas—your kitchen will smell incredible. Move them straight to a bowl and cover with very hot water, letting them soften for about 10 to 15 minutes. Drain them and set aside; now you’re ready to build real flavor.
Step 2: Char the Tomatoes, Garlic, and Onion
In that same skillet, add your tomatoes, unpeeled garlic cloves, and wedge of onion. Cook over medium-high heat, rolling and flipping occasionally, until they’re beautifully charred and blistered, about 5 to 8 minutes. This little bit of blackening brings tons of roasty flavor and tames any extra sharpness. Once the garlic is cool enough, peel it—it should be wonderfully soft and caramelized inside.
Step 3: Blend Everything Smooth
Combine your soaked chiles, charred tomatoes, softened garlic, onion, apple cider vinegar, salt, and ½ cup of water in a blender. Blend until perfectly smooth—stop and scrape the sides if you need to. If your Salsa Morita looks too thick, just add extra water a tablespoon at a time until it’s spoonable but not watery. At this stage, the color will be a beautiful deep red, and the smell is already irresistible.
Step 4: Simmer and Meld
Heat the oil in a small saucepan over medium. Pour in the blended salsa and let it simmer for about 5 to 7 minutes, giving it the occasional stir. The salsa will thicken a bit, and the flavors will marry into that signature Salsa Morita richness. Let the salsa cool slightly before serving—it will taste even better once it’s sat for a few minutes.
How to Serve Salsa Morita
Salsa Morita Garnishes
There are so many ways to make your Salsa Morita look irresistible. Try topping it with a pinch of chopped fresh cilantro for a fresh pop of green, or scatter a few minced white onions on top for added crunch and bite. A tiny squeeze of lime juice just before serving can amp up its brightness—even a dusting of crumbled cotija cheese can take things over the top if you want extra richness.
Side Dishes to Pair With Salsa Morita
This salsa is made for dunking! Serve it alongside tortilla chips for snacking, or spoon generously over sizzling carne asada, grilled chicken, or roasted veggies. It’s also brilliant with breakfast—think runny fried eggs or savory breakfast tacos, the salsa cutting through all that richness just perfectly.
Creative Ways to Present Salsa Morita
Don’t be afraid to get playful! Swirl Salsa Morita over a plate of creamy guacamole for a marbled dip, or use it as a spicy base for shrimp cocktail. You can drizzle it onto pizzas for a Mexican-Italian mashup, or even as the star ingredient in a smoky vinaigrette for salads. Bottle it up and give it as a homemade gift—people will rave about your culinary generosity!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salsa Morita in a clean, tightly-sealed jar or container in the refrigerator. It will stay fresh for up to a week, though, to be honest, it’s likely to disappear much faster! Just give it a good stir before serving as it might separate a little after a few days.
Freezing
If you want to make a big batch, Salsa Morita freezes beautifully. Simply portion it into small freezer-safe containers or zip-top bags. Thaw in the fridge overnight when you need it, and it’ll taste just as vibrant as the day you made it.
Reheating
It’s usually best served at room temperature, but if you want it warmed, just pop it in a saucepan over low heat, stirring frequently so it doesn’t scorch. You can also microwave it in short bursts, stirring in between. Avoid boiling to keep those smoky flavors mellow and balanced.
FAQs
How spicy is Salsa Morita compared to other salsas?
It’s definitely on the medium-spicy side! The morita chiles have a wonderful smoky heat that’s bolder than regular chipotle but gentler than habanero. If you want to tame the fire, you can use one less chile or remove more of the seeds before toasting.
Can I make Salsa Morita without a blender?
Yes! If you don’t have a blender, a food processor works well. For a rustic version, mash all the ingredients using a traditional mortar and pestle (molcajete)—the texture will be chunkier, but the flavor is still phenomenal.
How do I know if my chipotle morita chiles are fresh?
They should be flexible, not brittle, with an earthy, almost sweet scent. If they easily crack or have an off or musty smell, it’s time for a new batch. Fresh chiles give the best flavor and color to your Salsa Morita.
Is Salsa Morita suitable for vegan and gluten-free diets?
Absolutely! This classic condiment is naturally vegan and gluten-free, so just about everyone can enjoy a spoonful (or three). Just double-check your vinegar and other labels for any additives, to be extra sure.
Can I use Salsa Morita as a marinade?
Totally! Its bold, tangy flavors make a fantastic marinade for chicken, seafood, or veggies. Just coat your protein and let it sit in the fridge for an hour or so before grilling or roasting for the most flavorful results.
Final Thoughts
Once you’ve whipped up your first batch of Salsa Morita, I promise you’ll want to keep a jar in your fridge at all times. It’s such a fun way to bring smoky heat to your favorite meals and impress everyone at your table. Give it a try and get ready to fall in love with a new go-to salsa!
Print
Salsa Morita Recipe
- Total Time: 25 minutes
- Yield: 1 cup 1x
- Diet: Vegan, Gluten-Free
Description
This Salsa Morita recipe is a smoky and spicy Mexican salsa made with chipotle morita chiles, tomatoes, garlic, and onion. Perfect for adding a flavorful kick to tacos, grilled meats, or eggs.
Ingredients
Chipotle Morita Salsa:
- 6 dried chipotle morita chiles (stemmed and seeded)
- 2 medium Roma tomatoes
- 2 cloves garlic (unpeeled)
- ¼ small white onion
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt (or to taste)
- ½ cup water (plus more as needed)
- 1 tablespoon neutral oil (for toasting)
Instructions
- Toasting the Chiles: Heat a dry skillet and toast chiles until fragrant. Soak in hot water.
- Char the Vegetables: Cook tomatoes, garlic, and onion in the skillet until charred.
- Blend Ingredients: Combine soaked chiles, charred vegetables, vinegar, salt, and water in a blender.
- Simmer: Heat oil in a saucepan, add salsa, and simmer until thickened.
- Serve: Let cool slightly before serving.
Notes
- This salsa stores well in the fridge for up to 1 week in a sealed jar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment, Sauce
- Method: Stovetop, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 1g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
