Salsa de Morita (Smoky Morita Chilli Salsa)

History & Origin

Morita chilli is one of the most distinctive smoked chillies in Mexican gastronomy. Unlike its better-known cousin, chipotle (smoked jalapeño), morita is made from jalapeños that are left to ripen to deep red, then briefly dried and smoked, retaining more moisture and a semi-dry texture. The result is a dark red chilli with flavour combining the characteristic heat of jalapeño, deep smoky notes and a slightly fruity, sweet undertone. Salsa de morita has its heart in central Mexican cuisine, particularly Mexico City and states such as Puebla, Oaxaca and Guerrero. Its preparation is relatively simple but demands respect for toasting times - over-toasted morita can turn bitter, while under-toasted fails to develop its full aromatic potential. This salsa is a versatile condiment that elevates any dish it touches. It goes particularly well with tacos de canasta, barbacoa, carnitas, pot beans and huevos rancheros. Its smoky character also makes it perfect for marinating meats before grilling.