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A smoky, medium-heat salsa made from dried morita chiles and roasted tomatoes. This vegetarian condiment brings deep, complex flavor to family meals with fresh, bold character.
Preheat a dry skillet over medium-high heat. Add the morita chiles and toast for 30 seconds per side, pressing lightly, just until fragrant and slightly darkened. Immediately remove to prevent burning.
On the same hot skillet, roast the tomatoes, onion, and garlic, turning occasionally, until the skins are blistered and the vegetables are deeply browned in spots—about 10-15 minutes for the tomatoes, 5-8 minutes for the onion and garlic.
Transfer the toasted chiles to a bowl and cover with very hot water. Let them soak for 10 minutes to soften, then drain.
Combine the roasted tomatoes, onion, garlic, and softened morita chiles in a blender or food processor. Add the salt and olive oil. Blend until smooth but still slightly textured—do not over-process.
Taste and adjust salt if needed. Let the salsa rest for at least 10 minutes to allow flavors to meld before serving. Store leftovers in an airtight container in the refrigerator.
