Wednesday, April 13, 2016

Chile Morita Salsa

Chile Morita Salsa with Oil recipe

Salsa Macha is made out of dried peppers that are gently fried and then grinded to form the sauce. Some versions use Arbol, Morita, or Serrano peppers, while others use a mixture of Morita and Chipotle. Variations include the addition of peanuts and garlic cloves.  This salsa is very popular in the central part of the State of Veracruz, and for many years Morita peppers were only known in the States of Puebla and Veracruz, but nowadays you can even find them over seas sold by specialty stores or online.

Morita peppers are a type of jalapeno pepper that have been dried and slightly smoked.  In Veracruz and Puebla, they are also known as “Chipotle Mora”. They are a dark and wrinkled peppers resembling the color of a prune, with spiciness similar to that of the Chipotle, but with a slightly sweet flavor. This is one of my favorites salsas, and it last for months in the fridge!


  • 4 tablespoons vegetable oil*
  • 12 morita peppers, cleaned and seeded
  • 4 small garlic cloves (or 2 large)
  • 1 cup of hot water
  • Salt to season 

Chile Morita Salsa with Oil recipe

·      Some cooks prefer to make this sauce using olive oil, and sometimes I use half vegetable oil and half olive oil.


Chile Morita Salsa with Oil recipe

1.     Heat oil in a skillet over medium heat. Add the peppers and garlic cloves and fry. Peppers will inflate when ready. This step is quick, so make sure not to burn the peppers to avoid a bitter tasting salsa.
2.     Remove peppers and garlic cloves, place in a bowl with the cup of hot water, and let them soak for about 8-10 minutes.
3.     Place in a blender with about ½ of the soaking water and the oil where the peppers and garlic were fried. Process until you have a rather grainy textured salsa. Season with salt and enjoy!

It last for months in the fridge, but you will definitely finish it before it goes bad.  I like to enjoy it over fried eggs, meats, or even as a midday snack over a charred corn tortilla.

Provecho! And if you make it, please come back to let me know if you like it. 



  1. This looks wonderful! I will have to look for Morita peppers next time I am at the store. I usually make a salsa roja con chile de arbol, but it would be nice to try something new.

  2. I Tried this Recipe with Some Jalapenos That I smoked myself but I left the seeds in. And this will be my go to recipe from now on. Loved it

  3. Primero que nada, muchas gracias por compartir tus recetas. Todo lo que he hecho me encanta! Hice la salsa y creo que la moli de más pero como quiera me quedo deliciosa. La voy a ofrecer el la próxima taquiza ;-) Adriana

    1. Hola Adriana,

      Muchas gracias por visitar el blog y probar las recetas. La textura depende mucho del gusto de cada persona. Usualmente se deja como martajada, pero si a ti te gusta bien molidita como quiera el sabor es el mismo. Feliz día en la cocina!


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