2 Cooks in the Kitchen - Morita Salsa

dried morita chiles

💰Cheaper: dried chipotle chiles

Chipotle chiles are often more accessible and provide a similar smoky flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley is a more affordable herb that can substitute for cilantro in many dishes.

Blanch, peel, and seed the tomatoes by scoring them and dropping them into boiling water for about 30 seconds until the skin loosens.

Transfer the blanched tomatoes to an ice bath to stop cooking further.

Remove the seeds from the tomatoes and place them in a blender.

In a skillet, heat 1/4 cup of olive oil and fry the morita chiles until they puff up.

Soak the fried chiles in hot water for about 30 minutes.

Cook the garlic in the oil with its skin on until it gets some color, then peel it.

Add the peeled garlic, blanched tomatoes, morita chiles, 1/2 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar to the blender and blend until smooth.

Strain the blended mixture through a fine mesh strainer to remove any pepper peels and achieve a smooth consistency.

Cooking Techniques

Equipment Needed

Spice Level: