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Chile morita and tomatillo salsa in a blue talavera bowl with a wooden spoon and tostadas on the side, blue rebozo in the background

Chile Morita and Tomatillo Salsa

With 5 ingredients and 20 minutes, you can make this delicious chile morita and tomatillo salsa! Roasted tomatillos and fried chile morita star in this spicy, slightly sweet, and smokey salsa, perfect for topping eggs, tacos, tostadas, or just about anything!
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Cook Time 20 minutes
Course Sauce
Cuisine Mexican
Servings 2 cups

Ingredients
  

  • 6 tomatillos, husked and rinsed ~ 1lb or 500g
  • 2 tbs vegetable oil I used canola oil
  • 4-5 morita chiles
  • 3 garlic cloves
  • Salt to taste

Instructions
 

  • Heat a skillet or griddle over medium high heat. Once the pan is hot, add the tomatillos and allow them to blacken, turning occasionally to blacken evenly on all sides, about 15-20 minutes. Once they are blackened and slightly softened, add to a blender.
    6 tomatillos, husked and rinsed
  • Meanwhile, heat oil in a non-stick skillet over medium high. Once the oil is shimmering (about 3 minutes), add the morita chiles and fry on both sides until they lighten in color and start to inflate, about 15 seconds total. Remove stems and add to a blender with the tomatillos.
    2 tbs vegetable oil, 4-5 morita chiles
  • Add the 3 cloves of garlic, oil from frying chiles, and salt to the blender. Blend until smooth.
    3 garlic cloves, Salt to taste
Keyword easy, Fast, Spicy, Vegan