SalsasEasyFree

Salsa de Morita (Smoky Morita Chile Salsa)

Name: Salsa de Morita (Smoky Morita Chile Salsa)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 4 Tomatoes; 1 tbsp Vegetable oil; 10 Dried morita chiles

25 min (10 prep + 15 cook) Easy 8 servings Centro

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Smoky, spicy salsa of toasted morita chiles with charred tomatoes.

About this recipe

Smoky, spicy Mexican salsa made with toasted morita chiles and charred tomatoes. Intense, deep flavour with a slightly fruity note, perfect for tacos and grilled meats.

History & Origin

Morita chile is one of the most distinctive smoked chiles 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 chile 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.

Estimated cost

$2.00

Total cost

$0.25

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fiber

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast 8-10 morita chiles on a griddle over medium heat, turning constantly for 2-3 minutes. They should soften and puff slightly without burning.
💡 If the chile turns black and smells burnt, discard it - it will make the salsa bitter.
2
Char 4 whole tomatoes and 1/4 onion directly on the griddle without oil, turning until charred all over, 10-12 minutes.
3
Soak the toasted chiles in hot water for 10 minutes. Drain.
4
Blend the charred tomatoes, onion, soaked chiles, 2 garlic cloves and 1/2 teaspoon salt. Blend to a textured salsa.
💡 Do not over-blend if you prefer a more rustic texture.
5
Heat 1 tablespoon oil in a pan. Add the salsa and fry for 5 minutes over medium heat. Adjust salt.
💡 Frying the salsa intensifies the flavours.
6
Serve cold or at room temperature. Keeps in the fridge for up to 1 week.