Bill Beckelman
Hikes OHV Recipes

Chile Morita Salsa


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
  • Vitamix/Blender
  • 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