Dried Morita Chili Pepper "Mexlatin" 100 g
The morita chile is a variety of dried and smoked chile. It has a pungency between 15,000 - 23,000 SHU (i.e. medium to high spiciness). It is a smaller variant of the mora chile, hence its name; it is also commonly used associate with the chipotle chili, since both are a dried jalapeño chili, each having a particular nuance.
It measures between 3 and 4 cm and 2 cm wide,3 and its shell is smooth and shiny. It is most consumed in central Mexico (mainly Veracruz, Puebla and CdMX).
This chili, tomatoes, and garlic are used to make morita chili sauce, a spicy sauce that accompanies tacos and beef. Unlike regular red sauce, it is spicier and sweeter and has a rich smoky aroma.
Recipe to prepare a delicious Morita Chile Salsa using "Mexlatin" Dried Morita Chile. This salsa is smoky and has a deep flavor, ideal to accompany tacos, meats, or even as a topping for nachos.
Ingredients:
- 100 g of dried Morita chili "Mexlatin" (approximately 10-12 chili peppers)
- 2 medium tomatoes
- 1 clove of garlic
- 1/4 white onion
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar (optional, to balance the flavor)
- 1/4 cup white or apple cider vinegar
- 1 cup water (more if necessary)
- 1 tablespoon vegetable oil
Instructions:
Prepare the chilies:
Wipe the morita chiles with a dry cloth, removing any impurities. Cut off the stems and, if you prefer, remove some seeds to reduce the spiciness (this is optional).
Toast the chilies:
In a dry skillet over medium heat, toast the morita chiles for about 30 seconds to 1 minute, stirring constantly to prevent burning. This brings out their smoky flavor.
Hydrate the chiles:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes to soften.
Roasting the vegetables:
Roast the tomatoes, onion and garlic clove (unpeeled) on a griddle or skillet over medium heat until golden and slightly charred on the outside. This will give the sauce a deeper flavor.
Blend the ingredients:
Drain the hydrated morita chiles and place them in a blender.
Add the roasted tomatoes, onion, peeled garlic, salt, sugar (if using), and vinegar.
Add 1 cup of water (you can adjust the amount depending on the desired consistency) and blend until you obtain a smooth, homogeneous mixture.
Cooking the sauce:
Heat a tablespoon of vegetable oil in a skillet over medium heat.
Pour the blended sauce into the pan and cook for 10-12 minutes, stirring occasionally. This will allow the flavors to blend and the sauce to thicken slightly.
Adjust consistency and taste:
If the sauce is too thick, you can add more water until you reach the desired consistency. Taste the sauce and adjust the salt if necessary.
Serve the sauce:
This Morita Chile Salsa is perfect to accompany tacos, quesadillas, grilled meats, or simply as a dip for tortilla chips. Its smoky and spicy flavor will give a special touch to your dishes.
Enjoy this rich and flavorful sauce!
