Goldne Tomato, Ginger, 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.
3 yellow tomatoes (1 pound) — chopped
1 chipotle chile en adobo
1 Tbsp. fresh ginger — chopped
1 tsp. roasted garlic
1 Tbsp. Bailey Farms Red Habanero chile sauce
1 Tbsp. fresh lime juice
1/2 tsp. sugar
1/2 tsp. salt
In a food processor or blender, puree 2 of the tomatoes, the chipotle chile, and ginger. Add the remaining tomato and all the other ingredients. Pulse just enough to create a rough blended mixture.
Recipe adapted from Mark Millers “The Great Salsa book”.