Salsa De Morita Food
CHILE MORITA SALSA
Salsa Macha is made out of dried peppers that are gently fried and then ground to form the sauce. Some versions use Arbol, Morita, or Serrano peppers, while others use a mixture of Morita and Chipotle. Variations include the addition of peanuts and garlic cloves.
Provided by Mely Martínez
Categories Salsas
Time 20m
Number Of Ingredients 5
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!
Nutrition Facts : ServingSize 1 Tbsp, Calories 52 kcal, Fat 5 g, SaturatedFat 4 g
SALSA DE CHILE MORITA
Provided by Bernardo Bukantz
Categories Sauce Tomato Appetizer Side Low Fat Kid-Friendly High Fiber Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 8
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.
SALSA DE MORITA
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.
Provided by Gonzalo Guzmán
Categories Salsa Sauce Condiment Chile Pepper Hot Pepper
Yield Makes about 4 cups
Number Of Ingredients 12
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.
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SALSA DE CHILE MORITA RECIPE | BON APPéTIT
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3/5 (12)Estimated Reading Time 40 secsServings 3
- 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.
SALSA MORITA RECIPE - COMO HACER SALSA MORITA | HANK SHAW
From honest-food.net
5/5 (2)Total Time 25 minsCategory CondimentCalories 28 per serving
- Heat a comal or cast iron frying pan over high heat until the surface reaches about 400F or more, about 3 to 5 minutes. If you're using dried chiles morita, toast them on the hot surface for a few seconds on each side, less than 30 seconds total per chile. Put them in a bowl and pour boiling water over them so they soften.
- While the chiles are softening, char the tomatillos, onion quarters and unpeeled garlic on the comal. You want lots of black spots here and there. A tip on the tomatillos is to have your iron surface really hot so it sears the wet, cut surface well. Then don't move your tomatillos until you see blackening on the rim of the cut surface. Remove with a thin spatula -- you only char the one side. You will want to turn the onions and garlic, however. When the garlic is blackened in a few places, peel it.
- Make the salsa by either mashing everything up in a molcajete -- it helps to roughly chop everything first -- or pulsing it in a food processor a few times, or just chopping everything by hand. Add salt to taste.
HOMEMADE SALSA MORITA {MORITA CHILE PEPPER SALSA} - …
From holajalapeno.com
Cuisine MexicanEstimated Reading Time 4 minsServings 1Total Time 45 mins
- Place chiles in a heatproof bowl and pour boiling water over the chiles to cover. Let soak at least 30 minutes or up to an hour.
- Meanwhile, heat broiler to high. Place tomatoes and garlic cloves on a baking sheet and broil until lightly charred, about 5 minutes. Turn the garlic occasionally so it browns on all sides. Set aside until cool enough to handle.
- Remove garlic from the skins and place in a blender. Add tomatoes, and salt then lift the chiles from the water (reserving water) and place in the blender.
- Blend on high until smooth, adding some of the chile water if it is too thick. Taste and add more salt as needed.
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