Salsa Morita Recipe | Kevin Is Cooking
My salsa morita makes a game night dip that refuses to sit on the sidelines. The juicy, roasted tomatoes reel you in, but it’s the hit of heat from serrano chiles and smokey morita chiles that’ll have you dunking chip after chip! Smoky, satisfying, and slightly tangy, it’s way better than store-bought.
Let me level with you — salsa morita isn’t just a dip. It’s a bold, smoky, slightly fiery pool of goodness that transforms a simple taco or chip into something unforgettable. I’m a huge fan of pairing this with guac and cheese, but it’s just as delicious on eggs or spread over my Mexican Pineapple Pork Sandwich!
If you’ve never cooked with morita chiles before, think of them as chipotle’s bolder, slightly fruitier cousin. They bring an awesome charred flavor to the base of your dip, and that serrano kick is irresistible. You get balance from the fire-kissed tomatoes and the seasoning mix is just strong enough to let the main ingredients soar.
The process? Oh, it couldn’t be simpler.
Broil, pan-fry, and blend — and then you’re done. Drizzle your salsa morita over grilled meats, spoon it over scrambled eggs, onto tacos, or just dive right in with a bag of chips (and no regrets!).
Dried Chiles
Choose dried chiles that are pliable, not brittle, with vibrant color and a deep aroma. Avoid chiles with signs of mold or excessive dust. Store in airtight containers away from light to maintain freshness.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Tomatoes – The base of our salsa morita recipe! Broiling them brings out their natural sweetness and adds a smoky depth.
- Serrano Chile – For a fresh, grassy heat. Go easy on this ingredient for a milder salsa.
- Morita Chile – A slightly spicy (and smoky!) chile. These smoked, dried jalapeños add a deep, fruity heat to the recipe. Canned chipotle or dried poblanos work in a pinch.
- Water – Helps rehydrate dried chiles to soften them and prevents the salsa from getting pasty or dense.
- White Onion – For a slight kick of sweetness. Yellow or sweet onion is the next best option.
- Garlic – I use four cloves here, but you can add a couple of extra if you want more of a kick.
- White Vinegar – A splash of acidity to brighten the smokiness of the morita chiles. Try apple cider vinegar if you don’t have it.
- Kosher Salt – Enhances the rest of the flavors. Sea salt works too.
- Black Pepper – For a hit of subtle spice.
- Sugar – We’ll use just enough to balance the acidity of your dip without making the salsa sweet! That’d be no bueno.
How to Make Salsa Morita
- Char the Tomatoes & Serrano. Place the tomatoes on a foil-lined tray under the broiler until blistered. Remove, add the serrano, flip the tomatoes, and broil again until nicely charred.
- Soften the Morita Chiles. In a saucepan, bring the morita chiles, water, onion, and garlic to a boil. Let everything cook for two minutes, then turn off the heat and cover the pan. The chiles will soften, and the onion and garlic will mellow out.
- Blend It All Together. Throw the broiled tomatoes, serrano, drained morita chiles, onion, and garlic into a blender. Add the vinegar, salt, pepper, and sugar, then blitz until smooth.
- Taste & Serve. Give your salsa morita a quick taste. Want more salt? More vinegar? Adjust as needed, then serve with chips or drizzle over tacos!
- High-Powered Blender – This will help you get a perfectly smooth, mouth-watering salsa. A high-quality food processor works too, but something like a Vitamix or Nutribullet is supreme here.
Storing and Reheating
To keep your dip fresh, store it in an airtight container in the fridge. It’ll stay good for up to a week.
Want it to last longer? Freeze it in small portions in Ziploc baggies for up to 6 months.
When you’re ready to use it, thaw in the fridge overnight or warm it up on the stove over low heat if you’re rushing. Just don’t boil it — you’ll lose some of that deep, smoky goodness! Give it a quick stir, and it’s ready to go.
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Frequently Asked Questions
They’re an incredibly popular Mexican chile that roughly translates to “little blackberry” in Spanish. They’re most commonly found in Veracruz and Puebla, but they’re adored all over the world for their slight fruitiness and smoky kick.
What’s most surprising is that you are likely already familiar with them. When jalapenos are left on the vine, they turn red and then darken in shade. Once they’re a deep hue, they’re picked and smoked to make moritas. And those are also the base for chiles in adobo!
Technically, yes. You could cook up the tomatoes the regular way in a saucepan before adding them to your salsa morita recipe, but you’d be missing out on the glorious smoky depth that comes with broiling them. Trust me, you’d regret skipping that step.
Totally. Turn down the heat by using fewer morita chiles. Otherwise, you can remove their seeds before you blend. Incorporating more tomatoes or an extra pinch of sugar can also help mellow out the spiciness!
Spice Blends for Sale
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Place the tomatoes on a baking tray lined with foil. Place under the broiler until slightly charred on one side. Remove pan , add chile and turn tomatoes over. Return and broil until other side is charred.
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In a small saucepan, add the morita chiles, water, onion and garlic. Bring to a boil and cook 2 minutes. Remove from heat, cover and set aside to hydrate the chiles and soften onion.
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Transfer the tomatoes, serrano, drained morita chiles, onion and garlic to a blender or food processor. Add the white vinegar, salt, black pepper and sugar and puree until smooth.
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Transfer to a bowl and season to taste if needed. Serve with chips or spoon over tacos of choice.
- Makes 2 1/2 cups salsa. Refrigerate for up to 1 week or freeze in an airtight container for up to 3 months.
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 300mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 0.2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
