Roasted Tomatillo Tomato Morita Chile Salsa

2008 Mar/Apr

This salsa is used as a table sauce in place of hot sauce. Adds sparkle to scrambled eggs, grilled chicken, tacos and tostadas!


  • 3 dried morita chiles
  • 7 fresh tomatillos, husked and washed
  • 4 medium roma tomatoes
  • 2 small garlic cloves
  • 1/4 small onion
  • Salt to taste


Heat a frypan over medium heat. Place the chiles in the hot pan, and using a spatula, press them against the sides for 3 to 5 seconds. Turn and press, so that all sides begin to puff a bit.  Place the chiles in a bowl with warm water to cover for 5 minutes.

Preheat broiler. Line a baking sheet with foil and arrange tomatillos, tomatoes, onion and garlic on baking sheet. Broil until the ingredients are soft and blackened in spots. Cool. Transfer ingredients and juices to a blender; add the chiles and blend until smooth. Season with salt. Makes about 2 cups.