This bold and smoky salsa blends the smoldering heat of morita chilies with the bright tang of roasted tomatillos. Smoked peppers add an extra layer of depth, making this salsa perfect for drizzling over tacos, grilled meats, or using as a dip. It delivers a deep, rich flavor that will be an instant favorite for spice lovers
Ingredients:
- 4 tomatillos, husked and rinsed
- 3-4 dried morita chilies (or substitute with chipotle for a similar smoky heat)
- 2 smoked peppers (such as smoked jalapeño, serrano, or caribe)
- 2 cloves garlic, roasted
- 1/4 medium onion, roasted
- 1 Tbsp apple cider vinegar (or lime juice for a fresher twist)
- 1 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1 Tbsp olive oil
Instructions:
- Toast the morita chilies in a dry pan over medium heat for 30-60 seconds per side, just until fragrant. Remove from heat, then soak them in warm water for 10 minutes to soften.
- Place the tomatillos, garlic (in skin), and onion on a hot skillet or under a broiler.
- Roast for about 5-7 minutes, turning occasionally, until the tomatillos develop charred spots and soften. Remove from heat and peel the garlic.
- In a blender or food processor, combine the roasted tomatillos, softened morita chilies, smoked peppers, garlic, and onion. Add vinegar (or lime juice), smoked paprika, and salt. Blend until smooth.
- Heat 1 Tbsp of olive oil in a pan over medium heat. Pour in the blended salsa and simmer for 5 minutes, stirring occasionally. Taste and adjust salt or acidity if needed.
- Let the salsa cool slightly before serving. Store in the fridge for up to 1 week.