It's no secret that my absolute favorite chile peppers are the Morita and serrano. Here are two ways you can make some great salsa or hot sauce. Note, the hot sauce is a dipping sauce as opposed to something you would pour out of a bottle, such as Tabasco.
It's important to get the technique right. The Morita chiles should always be deseeded and then roasted. You can do it on the stovetop using a comal, or you can do it in the oven on the 'broil' setting. Personally, I do it both ways, depending on what I have available. The main thing is to watch that they don't burn. It doesn't take long. The chiles should just start to blister, and then they can come off the heat.
Once roasted, put the chiles into a saucepan and cover with water. Bring to a boil. Simmer for a few minutes, then turn off the heat and let them sit for about 20 minutes to soften. When making your salsa or sauce, you will want to scoop out the chilis, including whatever water comes with them. Save the water in case you need to thin your sauce later.
You can also roast your garlic, tomato, tomatillos and onion. I do that in the oven on the 'broil' setting. Just roast until charred a bit. Be sure to remove the skins from the onion and garlic before preparing the sauce or salsa.
That's it! You will end up with a delightfully smoky dipping sauce or salsa that is sure to delight everyone who tries it!
8 Morita chiles (roasted, deseeded)
6 plum tomatoes (roasted)
4 - 6 clove garlic (roasted unpeeled)
1 large sweet onion, halved, skins on and roasted
2 tsp apple cider vinegar
1 tbs sugar
1 tsp salt (or to taste)
Roughly chop the roasted veggies and take the skins off the onions and garlic.
Combine all in a food processor. Give it all a good whirl.
Morita Hot Sauce
8 - 10 Morita chilies (roasted, deseeded)
8-10 Roma tomatoes or 12-14 tomatillos, roasted
4 - 6 clove garlic, chopped
1/2 (or more) large sweet onion, to taste
1 tbs apple cider vinegar
2 tsp salt
Combine all in blender. Use the chop and then the mix setting.
Freezes well in pint or half-pint jars.
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