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Oaxacan · Sauce / condiment
Salsa Roja de Morita
A show-off salsa of toasted morita and guajillo chiles, roasted garlic and tomatillos simmered until they burst, blended roughly smooth. The fiery, smoky morita chile is the secret.
- YieldMakes 2 cups (480 ml)
- Hands-on20 min
- Total37 min
- Difficulty
Ingredients
- 6morita chiles, about 12 g, stems snapped off
- 3guajillo chiles, about 15 g, stems and seeds removed
- 6 clovesgarlic, about 12 g, peeled
- 455 gtomatillos, husked and rinsed
- 60 mlwater, for cooking the tomatillos
- 480 mlwater, boiled, for steeping the chiles
- to tastesea salt
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