Category:
Appetizers, Condiments + Spice Blends
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Courtesy of Chef Iliana de la Vega, El Naranjo
Photography by Knoxy
Super easy
10 dried Oaxacan chiles moritas
10 tomatillos, husked and rinsed
1 clove garlic
Salt, to taste
Salsa de Chile Morita (Tomatillo and Morita Chile Salsa) Directions
Slice open the chiles, remove and discard the veins and seeds and soak the chiles in hot water (not boiling) until soft—no longer than 12 minutes.
Place the tomatillos in a small saucepan, cover them with water and simmer until they change to a pale green color. Do not let them burst open. Set aside to cool.
Remove the tomatillos from the water and place them in a blender with the chiles, garlic and salt and process until smooth. If necessary, add some of the chile soaking liquid or the tomatillo cooking water if it’s too thick.
