Morita salsa


  • 2 cups water
  • 4 morita chiles
  • 2oz white onion, chopped
  • 1 garlic clove
  • 1 tablespoon cilantro leaves, finely chopped
  • 1 ½ teaspoon salt
  • 2 tomatillos (½ oz)
  • 1 pound roasted ripe tomatoes


Heat the water over a medium heat. When it comes to the boil, add the chiles. Cook for 10 minutes or until soft. Remove from the heat, drain and set aside.

In a molcajete or blender, grind the onion, garlic and coriander into a paste.

Add the tomatoes and the tomatillos and grind until the mixture is coarsely puréed. Season to taste with salt.

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