If you’re searching for a smoky, bold, and irresistibly zesty salsa to take your meals to the next level, this Salsa Morita is about to become your new go-to condiment. Crafted with smoked morita chiles, charred tomatoes, and a handful of simple ingredients, this salsa delivers an explosion of flavor in every spoonful. Whether you’re drizzling it on tacos, dunking fresh tortilla chips, or jazzing up grilled veggies, Salsa Morita brings serious character and a touch of authentic Mexican soul to your table.
Ingredients You’ll Need
What makes Salsa Morita truly special is the harmony of its ingredients—each one plays a vital role in building depth, body, and a gorgeous color. Gather these essentials for a salsa that’s sure to impress!
- Dried morita chiles: These are the heart of the salsa, providing a deep smokiness and a gentle heat that’s unforgettable.
- Roma tomatoes, halved: Juicy and slightly sweet, they balance the smoky chiles and create a luscious texture.
- Garlic cloves, unpeeled: Roasting them in their skins mellows the bite and adds a subtle richness.
- White onion: Just a quarter, but it’s enough to give a little sharpness and body to the blend.
- Apple cider vinegar: A splash brightens everything up and wakes up the flavors.
- Salt (or to taste): Essential for bringing out all the nuanced notes in the salsa.
- Water: Used for soaking the chiles and blending, it helps achieve just the right consistency.
- Vegetable oil (optional, for roasting): A tiny bit helps with roasting if you want extra caramelization and depth.
How to Make Salsa Morita
Step 1: Soak the Morita Chiles
Start by placing the dried morita chiles in a bowl and covering them with hot water. Let them soak for 15 to 20 minutes until they become soft and pliable. This step rehydrates the chiles, unlocking their smoky, complex flavors and making them easy to blend later on.
Step 2: Roast the Vegetables
While the chiles are soaking, heat a dry skillet over medium heat (or add a teaspoon of oil if you like a deeper char). Place the halved tomatoes, unpeeled garlic, and onion in the pan. Roast, turning occasionally, until everything is lightly charred and softened—this usually takes about 8 to 10 minutes. Once the garlic is cool enough, slip off the skins to reveal their creamy, mellow centers.
Step 3: Blend Everything Together
Drain the softened morita chiles and remove their stems. Add the chiles, roasted tomatoes, peeled garlic, onion, apple cider vinegar, salt, and half a cup of fresh water to your blender. Blend until the mixture is completely smooth. At this point, taste the salsa and adjust the salt or add an extra splash of vinegar for brightness if you like. If you prefer a thinner salsa, drizzle in a bit more water until you reach the ideal consistency.
Step 4: Serve and Enjoy
You can serve Salsa Morita warm straight from the blender or let it cool to room temperature. Either way, it’s an instant crowd-pleaser that works with just about anything you’re serving.
How to Serve Salsa Morita
Garnishes
A sprinkling of freshly chopped cilantro, a squeeze of lime, or even a few thinly sliced radishes can add a pop of color and freshness to your bowl of Salsa Morita. These garnishes not only look beautiful but also enhance the salsa’s smoky, tangy notes.
Side Dishes
Salsa Morita is a versatile companion for Mexican classics—think tacos, grilled meats, quesadillas, or even spooned over roasted vegetables. It also shines as a dip for crispy tortilla chips, making it a popular addition to any party spread.
Creative Ways to Present
Try drizzling Salsa Morita over avocado toast, using it as a smoky pizza sauce, or swirling it into creamy soups for a burst of flavor. For an eye-catching appetizer, serve it in a rustic bowl alongside grilled corn or as a topping for deviled eggs. The possibilities are endless when you have a salsa this good!
Make Ahead and Storage
Storing Leftovers
Once prepared, let your Salsa Morita cool, then transfer it to an airtight container. It will keep well in the refrigerator for up to a week, and you’ll likely find the flavors deepen and meld as it rests.
Freezing
For longer-term storage, Salsa Morita freezes beautifully. Pour it into freezer-safe containers or ice cube trays for easy portioning. It’s a lifesaver when you want homemade salsa ready at a moment’s notice!
Reheating
If you prefer your salsa warm, simply heat it gently in a saucepan over low heat, stirring occasionally. Adding just a splash of water can help restore its original texture if it has thickened in the fridge or freezer.
FAQs
What makes Salsa Morita different from other salsas?
Salsa Morita stands out thanks to the distinctive smoked flavor of morita chiles. Unlike fresh jalapeños or chipotle-based salsas, the morita adds a unique balance of gentle heat and deep smokiness that’s both robust and refined.
Is Salsa Morita very spicy?
Morita chiles have a moderate heat level, but the overall spiciness can be adjusted by adding more or fewer chiles, or by removing the seeds before blending. The salsa is flavorful and smoky, without being overwhelmingly hot.
Can I use other tomatoes if I don’t have roma tomatoes?
Absolutely! While roma tomatoes are traditional for their meaty texture, any ripe, flavorful tomato will work. Just aim for about the same total volume, and adjust the seasoning if needed.
Can I make Salsa Morita ahead of time?
Yes! In fact, making it a day in advance often improves the flavor. Just store it in a sealed container in the fridge and give it a good stir before serving.
What are some dishes that pair best with Salsa Morita?
This salsa is delicious with tacos (especially carne asada or grilled veggies), grilled chicken, roasted potatoes, burritos, or even eggs in the morning. It’s a fantastic way to add depth and a smoky kick to almost any meal.
Final Thoughts
I absolutely love how Salsa Morita transforms simple meals into something remarkable with its smoky depth and lively tang. If you haven’t tried making your own smoky salsa at home, give this recipe a go—you’ll be amazed at how often you reach for it once you taste that first spoonful!
Print
Salsa Morita Recipe
- Total Time: 20 minutes
- Yield: 1½ cups 1x
- Diet: Vegan
Description
Salsa Morita is a vibrant, smoky Mexican sauce made from dried morita chiles, roasted roma tomatoes, garlic, and onion, blended into a smooth and flavorful salsa. This versatile salsa pairs perfectly with grilled meats, tacos, and tortilla chips, delivering a rich, smoky heat with a bright tang from apple cider vinegar.
Ingredients
Chiles and Vegetables
- 6 dried morita chiles
- 2 roma tomatoes, halved
- 2 cloves garlic, unpeeled
- ¼ small white onion
Liquids and Seasoning
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt (or to taste)
- ½ cup water (plus more for soaking chiles)
- 1 teaspoon vegetable oil (optional, for roasting)
Instructions
- Soak the Chiles: Place the dried morita chiles in a bowl and cover with hot water. Let them soak for about 15–20 minutes until they soften and become pliable.
- Roast Vegetables: While the chiles soak, heat a dry skillet or add a teaspoon of vegetable oil over medium heat. Roast the roma tomatoes, garlic (unpeeled), and white onion until they are lightly charred and softened, about 8–10 minutes. Allow the garlic to cool slightly, then peel the cloves.
- Prepare Chiles: Drain the softened chiles well and remove their stems to avoid any bitterness.
- Blend the Salsa: Add the prepared chiles, roasted tomatoes, peeled garlic, roasted onion, apple cider vinegar, salt, and ½ cup of fresh water to a blender. Blend everything until smooth to create a silky, flavorful salsa.
- Adjust Seasoning: Taste the salsa and adjust salt as needed. For extra brightness, add a splash more vinegar. If the salsa is too thick, thin it with a little more water to reach your desired consistency.
- Serve: Serve the salsa warm or at room temperature. It works wonderfully as a dip or condiment for tacos, grilled meats, and tortilla chips.
Notes
- Morita chiles are dried, smoked jalapeños that bring a rich, smoky flavor to the salsa.
- This salsa pairs well with grilled meats, tacos, or tortilla chips.
- For a spicier salsa, add an extra morita chile or leave the seeds in when blending.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1g
- Sodium: 95mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
