Salsa de Chile Morita (Tomatillo and Morita Chile Salsa)

Courtesy of Chef Iliana de la Vega, El Naranjo
Photography by Knoxy

Super easy

Salsa de Chile Morita  (Tomatillo and Morita Chile Salsa)

Ingredients

For 1 Batch(es)

Cream

  • 10 dried Oaxacan chiles moritas
  • 10 tomatillos, husked and rinsed
  • 1 clove garlic
  • Salt, to taste

Salsa de Chile Morita (Tomatillo and Morita Chile Salsa) Directions

  1. Slice open the chiles, remove and discard the veins and seeds and soak the chiles in hot water (not boiling) until soft—no longer than 12 minutes.
  2. Place the tomatillos in a small saucepan, cover them with water and simmer until they change to a pale green color. Do not let them burst open. Set aside to cool.
  3. Remove the tomatillos from the water and place them in a blender with the chiles, garlic and salt and process until smooth. If necessary, add some of the chile soaking liquid or the tomatillo cooking water if it’s too thick.

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