Ancho & morita salsa


  • 2 Morita chiles, destalked, deveined, deseeded and roasted
  • 1 Ancho chile, destalked, deveined, deseeded and roasted
  • 1 clove garlic, peeled
  • 1 ¼ tsp salt
  • 1 lb tomatillos, dehusked, well roasted


In a saucepan, heat 2 cups of water over medium heat and bring to the boil. Remove from heat. Soak the chiles in the water for 15 minutes or until soft. Drain and set aside.

Grind the garlic and salt in a molcajete until the mixture is coarsely puréed. Add the chiles that have been soaked and softened and the roast tomatoes and mix until very roughly puréed. Add 2 spoonfuls of water, mix and add salt to taste. Serve at room temperature in a sauce boat.

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