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Chile Morita Salsa

Salsa Macha is made out of dried peppers that are gently fried and then ground 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.
Course Salsas
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 52kcal


  • 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


  • 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.
  • Remove peppers and garlic cloves, place in a bowl with the cup of hot water, and let them soak for about 8-10 minutes.
  • 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!


  • This recipe makes ⅔ cup of salsa
  • Some cooks prefer to make this sauce using olive oil, and sometimes I use half vegetable oil and half olive oil.


Serving: 1Tbsp | Calories: 52kcal | Fat: 5g | Saturated Fat: 4g | Potassium: 16mg | Vitamin A: 160IU | Vitamin C: 0.6mg | Calcium: 2mg | Iron: 0.1mg