Chile Morita Salsa
Smokey, spicy, and slightly sweet, chile morita salsa is flavorful and totally addicting. This salsa will be your next favorite to top just about anything!
Ingredients
- 1/4 cup vegetable oil I use safflower
- 2 oz chile morita (~50g or 1.5 cups in volume)
- Water for soaking chiles
- 1/4 medium white onion (~50g or 2 oz, cut into large chunks)
- 3 cloves garlic
- 2 heaping tsp honey
- Salt to taste
Instructions
- Heat oil in large non-stick skillet over medium heat, until shimmering (2-3 minutes)
- Working in batches, fry chiles for about 15 seconds total, flipping after about 10 seconds so that both sides are fried. The chiles should lighten in color and inflate. Don't allow the chiles to fry for too long or they will darken and turn bitter-tasting.
- Soak chiles in a bowl of water for about 5 minutes, until they just begin to soften.
- Meanwhile, fry the onion and garlic in batches, turning occassionally, until the skin just begins to turn golden, about 3 minutes for the onion and 1-2 minutes for the garlic.
- Add chiles, onion, and garlic to a blender. Add a bit of the water used to soak the chiles and begin blending. You will want to blend until the ingredients are smooth, adding water as necessary to loosen the sauce to your desired consistency.
- Add honey and salt to taste and blend again until the ingredients are incorporated.
- Taste and adjust for salt if necessary.