This homemade salsa morita is made with charred chiles, tomatoes and tomatillos for a spicy, slightly fruity and smokey salsa made easily in a blender!
3 to 5teaspoonsdark brown sugar, or grated piloncillo
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Instructions
Place the chile moritas and chile guajillo in a medium-sized bowl. Cover the chiles with hot water. Set them aside to soak for 10 to 15 minutes, until softened.
While the chiles soak, add the vegetable oil to a griddle, or comal, over medium-low heat. Add the tomatillos and Roma tomatoes. Let them cook for 12 to 15 minutes, flipping them over occasionally until they are charred on all sides. Remove them from the heat and set them aside.
Strain the rehydrated chiles and reserve the soaking liquid. Add the chiles to the blender along with 4 tablespoons of soaking liquid, the chipotle in adobo sauce and whole garlic cloves. Process until you get a smooth mixture.
Then add the charred tomatoes and tomatillos to the blender and process until you get a smooth mixture. (For a chunkier salsa, pulse repeatedly in short intervals to make the salsa a little chunky.)
Add the salt, instant coffee, and dark brown sugar and process again until well combined. Pour into a serving bowl and enjoy with your favorite tacos, tortilla chips, etc.
Notes
Storage: Once fully cooled, this salsa can be refrigerated for up to 10 days in an airtight container.Freeze: This salsa is also great for freezing! Once fully cooled, transfer salsa to an airtight container and freeze for up to 6 months. For best results, transfer salsa to the fridge to thaw for 24 hours before serving.Adjust The Heat: Decrease the number of chiles morita to 3 and leave out the chipotles in adobo sauce for a less spicy salsa. If you really love a lot of heat in your salsa, increase the amount of chipotles in adobo sauce. You can add just the adobo sauce or a whole additional chipotle pepper.Adjust the Consistency: Add 1 tablespoon of the chile soaking liquid at a time, and mix it in well, to adjust the consistency to your desired taste.Use Chile Ancho: For a smokier morita sauce, substitute the chile guajillo for a dried chile ancho.