A family friend introduced us to chile morita. It is a chipotle pepper (red jalapeño) that has been smoked/dried. Locally we can get them from Food City but I am sure they are available online. Like any dried chile you want to make sure they are not too brittle. Their texture should be close to a raisin. This salsa is great for chips and salsa as well as on top of shredded meat tacos, burritos or tostadas due to its slightly smoky flavor.
- 2 chile morita
- 2 fifteen ounce cans of diced tomatoes
- 3 to 4 fresh serrano chiles
- 1/2 large sweet yellow onion
- 2 to 4 cloves of unpeeled garlic
- 1 bunch of washed cilantro with large stems removed
- 1 to 2 teaspoons of kosher salt
- Canola oil spray
- Sauce pan
- Baking sheet
- Tin foil
- Storage container or serving bowl
- Add 2 cups of water and the chile morita to a small sauce pan and bring to a boil
- Boil for 5 to 8 minutes and then cut flame and let peppers cool in the water
- While water is coming to a boil, line a backing sheet with tin foil and start either your gas grill or broiler on high
- Slice the onion into 1/2” rings and wash the serrano chiles
- Add the onion, serrano chiles and garlic to the tin foil lined backing sheet and spray with canola oil spray.
- Roast the serranos, onions and garlic until well blackened
- You will need to turn them occasionally and may want to remove the garlic before the chiles and onion
- Allow the peppers and onions to cool. Remove any stems if you haven’t done so already.
- Add the tomatoes, cilantro, onion, all chiles and the salt and blend to your desired consistency
- You can swap jalapeños for the serranos for a little spicier salsa