Tomatillo and Morita Salsa


Use this salsa to top enchiladas, grilled meats or tacos, or use as a dip for chips. Makes 1 1/2 cups.

By Iliana de la Vega and Isabel Torrealba

Super easy

Tomatillo and Morita Salsa


For 1 Batch(es)


  • 4 dried morita chiles, wiped clean
  • 10 medium tomatillos, husks removed, rinsed
  • 1 clove(s) garlic
  • salt, to taste

Tomatillo and Morita Salsa Directions

  1. Discard the stems, seeds and veins of the chiles and soak them in hot water for 15 minutes. Discard the cooking liquid and set the chiles aside.
  2. In a medium saucepan, cook the tomatillos and garlic clove with enough water to barely cover until the color changes—about 8 minutes (do not let the tomatillos burst, though). Do not drain. Set aside to cool.
  3. Using a slotted spoon, transfer the tomatillos and garlic to a blender along with the chiles and process to a smooth salsa. If needed, add some of the liquid from the saucepan to achieve the desired texture. Season with salt.

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