If you like smoke you will like our salsa morita recipe. The morita pepper starts out as a ripened jalapeño that is dried and smoked. The morita chile is a cousin of the chipotle, which is a jalapeño that has been dried and smoked before it is fully ripe.
The Zandoyo Bed & Breakfast version of salsa morita is easy and quick to make. The peppers need to be toasted (make sure they don't burn) and rehydrated in hot water before they are mixed with the other ingredients.
We have found the salsa goes well with most of our breakfast dishes at Zandoyo but it is also recommended for meat dishes. I tried mixing the salsa with some guava jam and served it on rounds of sweet potato topped with sliced, roast pork. Outstanding flavors!
Equally delicious was a mixture of this salsa with locally-produced honey. Put a few drops on a slice of roast pork. Better yet, make that pork that has been brined and marinated in a chile guajillo sauce.
This is one of many recipes that we use at Zandoyo Bed & Breakfast in Puerto Escondido, Mexico. Since 2017 we have built a reputation among guests from around the world for serving some of the best breakfasts in Puerto Escondido. See a gallery of breakfast dishes here!
Salsa Morita
Ingredients
- 10 g Morita peppers (about 5 chiles)
- 1 Roma tomato medium
- 1 clove garlic
- 1 tbsp onion diced
Method
- After lightly toasting the chiles on a comal or in a frying pan for one or two minutes place them in a bowl and cover with hot water. Leave for 20 minutes.
- Blend all ingredients until smooth.
Private Notes
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