This smoky salsa, made with morita chiles and roasted tomatoes, captures the essence of traditional Mexican salsas while offering a unique depth of flavor.
Ingredients
Scale:
4-6 morita chiles, stems removed and seeds discarded
2 medium ripe tomatoes, preferably vine-ripened
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
Salt, to taste
Fresh cilantro, chopped (optional)
Instructions
In a dry skillet over medium heat, toast the morita chiles for about 2-3 minutes until they are fragrant but not burnt.
Add the tomatoes to the skillet or place them under a broiler until their skins are blistered, about 8-10 minutes. Remove and let cool for a few minutes.
In a blender, combine the toasted morita chiles, roasted tomatoes, chopped onion, minced garlic, lime juice, and salt. Blend until smooth.
Taste the salsa and adjust the salt or lime juice, if necessary. If preferred, add a tablespoon of water for a thinner consistency.
Transfer the salsa to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
