Chile Morita and Chipotle Salsa
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
5 each Siempre Lo Mejor dried morita chiles
5 each Siempre Lo Mejor dried chipotle chiles
3 Tbsp olive oil
8 ounces fresh tomatoes, chopped
1 clove garlic
Salt to taste
Saute the morita and chipotle chiles in oil for 30 seconds in a large pan. Remove chiles and set on paper towel. Saute tomatoes and garlic in the pan until well done. Remove tomatoes and garlic from the stove and pour into a blender with chiles and salt. Blend until smooth.