Smoky, bold, and spicy, this Chile Morita Salsa is made with roasted tomatoes and a small handful of dried morita chiles that bring a deep, slightly sweet heat. It's simple to make and adds incredible flavor to tacos, eggs, or anything you're serving. Finished with fresh onion for a bit of crunch, it's the kind of salsa that you can't get enough of.
Chile morita might be small, but it is packed with a deep, rich heat that stands out the second you taste it. If you've made my Chipotle Salsa, you'll recognize that same smoky depth, but moritas are sweeter and have a cleaner, more direct smokiness. They still bring plenty of spice, though, so you only need a few to create a bold-flavored salsa with just the right amount of kick.
In this chile morita salsa, the dried chiles are toasted and blended with roasted tomatoes and garlic for a smooth, savory base, then finished with fresh diced onion for texture. If you're a fan of the bright, sharp heat in my Chile de Arbol Salsa, you'll love how this version offers a different, earthier profile.
The best part is that it's easy to make with just a handful of real, simple ingredients. Plus, morita chiles are also rich in antioxidants, so the salsa is not only flavorful but nourishing.
Jump to:
For more salsa recipes, check out Roasted Tomatillo and Chile de Arbol Salsa, Salsa for Pozole, Salsa Verde Taquera.
What Are Chile Moritas?
Chile moritas are small, dried and smoked red jalapeños commonly used in Mexican cooking. They have a deep, slightly sweet flavor with a moderate heat.
They're often compared to chipotle peppers, but there's a key difference. Chipotles are smoked much longer, which gives them a lighter tan color and a more intense, earthy smokiness. Moritas, on the other hand, are smoked for less time, so they retain a darker red color and a more balanced, slightly sweeter flavor.
Ingredients & Substitutions
Dried chile moritas are the star of this recipe. You can usually find them at Mexican markets, in the Latin aisle of larger grocery stores or online. Ripe tomatoes and garlic round out the base, adding balance and natural sweetness. The tomatoes are roasted on a comal for depth, while the chiles and garlic are lightly toasted to bring out their flavor before blending.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Roast the Tomatoes, Chiles, and Garlic: Place the tomatoes, morita chiles, and unpeeled garlic cloves on a hot comal or skillet. Roast the tomatoes until charred on all sides. Lightly toast the chiles and cook the garlic until softened.
- Soak the Chiles: Transfer the toasted chiles to a small saucepan or bowl and cover with boiling water. Let them soak for about 10 minutes.
- Combine Ingredients: Add the roasted tomatoes, peeled garlic, chiles, a bit of the soaking water, salt, and pepper to a blender.
- Blend: Blend until the salsa is smooth and fully combined.
- Finish with Fresh Onion: Pour the salsa into a bowl and stir in freshly diced onion. Taste and adjust salt if needed.
Hint: Be careful not to burn either the morita chiles or the garlic, as this can make them bitter and ruin the salsa.
Recommended for This Recipe
Cast-Iron Griddle
A cast-iron griddle, known as a comal in Spanish, is not only a great tool for toasting dried chiles and dry roasting tomatoes on the stovetop, but it is also used to warm up tortillas.
How to Serve
This salsa is delicious served with:
- Chicken dishes like Pan-Seared Cilantro Lime Chicken or Flautas de Pollo
- Drizzle on Tostadas de Carne Molida, Tostadas de Frijoles or Avocado Tostadas
- Spoon over Mexican Refried Beans, Instant Pot Pinto Beans or Crispy Bean Tacos
- Eggs dishes like Huevos con Jamon, Huevos con Salchicha, or Huevos con Tortilla
Storing
Store in an airtight container in the refrigerator for up to 5 days.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Chile Morita Salsa (Salsa de Chile Morita)
Equipment
Ingredients
- 4-5 morita chiles or 2 for mild spice
- 2 small garlic cloves
- 4 ripe Roma tomatoes or vine-ripened tomatoes
- ¼ cup diced white onion
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
Instructions
- Heat a comal or skillet over medium heat. Add the tomatoes, morita chiles, and unpeeled garlic cloves.
- Lightly toast the morita chiles for about 5-10 seconds per side. Be careful not to burn them, as this can cause a bitter taste. Remove from heat once fragrant.
- Roast the garlic cloves until softened and lightly charred in spots. Remove from heat and let cool slightly, then peel off the skins.
- Roast the tomatoes, turning occasionally, until they are charred on all sides and softened, about 8-10 minutes.
- Bring water to a boil, then pour it over the toasted chiles. Let them soak for about 10 minutes, or until softened.
- Transfer the roasted tomatoes, peeled garlic, softened chiles, ¼-½ cup of the soaking water, salt, and pepper to a blender.
- Blend until smooth. Add more soaking water as needed to reach your desired consistency.
- Pour the salsa into a bowl and stir in freshly diced onion. Taste and adjust salt if needed. Serve immediately or let sit for deeper flavor.
Leave a Reply