Chile Morita Salsa Food

CHILE MORITA SALSA

Steps:

• Heat oil in a skillet over medium heat. Add the peppers and garlic cloves and fry. Peppers will inflate when ready. This step is quick, so make sure not to burn the peppers to avoid a bitter tasting salsa.
• Remove peppers and garlic cloves, place in a bowl with the cup of hot water, and let them soak for about 8-10 minutes.
• Place in a blender with about ½ of the soaking water and the oil where the peppers and garlic were fried. Process until you have a rather grainy textured salsa. Season with salt and enjoy!

SALSA DE CHILE MORITA

Steps:

• Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.
• Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
• Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
• Do ahead: Salsa can be made 5 days ahead. Cover and chill.

CHILE MORITA SALSA

Steps:

• Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles, turn off the heat, and allow them to soften and become plumper, which will take about half an hour.
• Meanwhile, stir the whole tomatillos in another skillet until they blister and black spots appear. Immediately transfer them to a blender. Place the garlic, moritas and a pinch of salt in the blender, and puree until smooth. It will be a deep red color with lots of seeds.

SALSA ROJA: RED CHILE-TOMATILLO SALSA

Steps:

• Toasting and roasting. Preheat a broiler.
• In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
• In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
• Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
• Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

SALSA DE MORITA

Steps:

• In a small pot, combine all of the ingredients except the oil with 4 cups water. Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.
• Transfer the mixture to a blender and puree until very smooth. With the blender motor running, slowly add the olive oil, blending until incorporated. Taste and add more salt as needed.