Morita & pasilla salsa


  • 3 Pasilla chiles, destalked, deveined and deseeded
  • 3 Morita chiles, destalked, deveined and deseeded
  • 1 clove garlic roasted in its skin, peeled
  • 1 ¼ tsp salt
  • 9oz ripe tomatoes, roasted
  • 9oz tomatoes, well roasted
  • 3 ½ oz prickly pear, cut into strips


Heat 2 cups of water over medium heat in a saucepan. Bring to the boil and remove from heat. Put the chiles in the saucepan and soak for 15 minutes or until soft. Drain and set aside.

In a molcajete or blender, crush the garlic and salt into a paste. Add the softened chiles and the roast tomatoes. Grind until roughly puréed and add the prickly pear strips. Mix, add salt to taste.

Serve at room temperature in a sauce boat.

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