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.
1 large onion, chopped
8 cloves garlic, minced
1 poblano pepper
1/2 cup water
1 Tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. cumin seed
Soak the chipotles and poblano pepper in the 1/2 cup of water for about 15 minutes or until they have softened. Meanwhile saute the onion and garlic in a pan over high heat. Let them get good and brown, then pour them into a food processor with the oil. Remove the chiles from the water and pour the water into the food processor (or blender). Remove the stems and seeds from the chipotles and poblano and place them in a food processor with the remaining ingredients and blend into a thick sauce.
Serve as is or use as a basting sauce for grilling most anything.
Recipe from Derrick Riches.