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Chile Morita Salsa


2 Frieda’s Dried Morita Peppers
1/2 cup hot water
1 pound Tomatillos, husks removed
1 to 2 cloves garlic, peeled
Salt to taste


In dry skillet (preferably cast iron ), toast peppers until they puff up, a minute or two. Transfer to bowl and add hot water. Let soak about 30 minutes. Add whole tomatillos to same skillet and put on high heat; cook until they’re charred in spots, then transfer to blender container. Add peppers, soaking liquid, and garlic to blender. Purée until smooth. Season with salt.

Adapted from Serious Eats