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Chile morita salsa
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Chile Morita Salsa

This salsa is a little bit different than your average grocery store find. It's a chile morita salsa and it is very smoky and tangy. 
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 servings
Calories 55kcal
Author Dora Stone


  • 1 lb. (about 8 ea.) Tomatillos husks removed
  • ¼ Onion white, peeled
  • 2 cloves Garlic (not peeled)
  • 6 -8 Chile moritas dried seeded
  • To taste Salt and Pepper


  • Turn oven broiler on HI.
  • Place tomatillos, onion, and garlic cloves on a sheet tray lined with parchment paper.
  • Broil in oven for 10 min. The tomatillos will begin to blacken and soften. After the first 10 min. remove the garlic and set aside.
  • Flip the tomatillos and the onion over. Put back in oven. Broil for 10 more minutes.
  • Boil water in a small sauce pot. Take the stems off of the chiles and remove the seeds. Add chiles to the boiling water and turn down to a simmer. Let simmer for 15 min. Drain and set aside.
  • If using a blender, place all the ingredients in blender until you have reached the desired consistency.
  • If using a molcajete, start off by peeling the garlic and grinding it to a paste with the salt. Add the onion and continue to grind to a paste. Add the chiles and continue to grind. By now you should have a thick red paste.
  • Add the tomatillos one at a time and keep on grindin’ until the skins dissolve. At this point if the salsa is too thick you can add a little bit if water to loosen it up. Season with salt and pepper.


If you don't want to use the oven you can blacken the tomatillos on a comal or griddle.


Calories: 55kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 427mg | Fiber: 3g | Sugar: 6g | Vitamin A: 173IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg