Tomatillo and Morita Salsa
Use this salsa to top enchiladas, grilled meats or tacos, or use as a dip for chips.
Ingredients
- 4 dried morita chiles, wiped clean
- 10 medium tomatillos, husks removed, rinsed
- 1 clove(s) garlic
- salt, to taste
Instructions
- 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.
- 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.
- 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.
