Experience the authentic flavors of Mexico with homemade salsa morita. Learn the step-by-step process of how to make this deliciously smoky condiment in less than 30 minutes.
Instructions
1
Toast the chiles
2
Heat a cast-iron skillet to medium heat. Add the chiles and toast until lightly browned, two to three minutes per side. Editor's Tip: Toasting the chiles in a dry skillet brings out their flavor for a deeper, richer salsa. You'll know they're finished toasting when they're lightly browned, aromatic and start to pop.
3
Rehydrate the chiles
4
Transfer the chiles to a bowl and cover them with water. Let them sit for 10 minutes. Drain the chiles and discard the liquid. Editor's Tip: Use warm water to help the chiles rehydrate, becoming soft and plump enough to blend.
5
Toast the vegetables
6
Add the tomatillos, onion and garlic to the pan used to toast the chiles. Toast until they're lightly browned, seven to eight minutes per side. Then, remove them from the pan and place them aside to cool.
7
Puree the salsa
8
Place the chiles, tomatillos, onion, garlic, oil and salt in a food processor or high-powered blender. Puree until smooth.
