Salsa Negra Martajada-Chile Morita Molcajete Salsa
Beautiful toasted dried chiles with smoky flavors combined with roasted tomatillos and garlic for the win!
Servings 2 cups
Equipment
- Molcajete
- griddle or comal
Ingredients
- 6 cloves of garlic
- coarse sea salt, to taste
- 2 dried chile negro, long and skinny remove stems and seeds
- 12 dried smoky chile morita typically they come with no stems. Leave seeds for heat
- 8 medium tomatillos
- Water
Instructions
- On a large griddle or comal, place the dried chiles at medium heat.
- At the same time, heat 4 cups of water in a pot, at medium heat.
- After a few minutes the chiles will begin to become aromatic and start toasting. Turn as needed for the next 2 minutes, making sure the chiles don't burn. Transfer all the chiles to the warming pot of water. Let them soak while you finish preparing the other ingredients.
- On that same hot griddle or comal, add a section of foil paper. Place the tomatillos and the garlic. You can drizzle 1 tsp of oil on the ingredients to help them roast a little faster. Roast, turning as needed for 20 minutes, removing the garlic after 15 minutes. Wrap the foil paper around the ingredients for a 10 minutes. This will help them finish cooking all the way through.
- When ready, remove the outer husk from the cloves of garlic and transfer them to the molcajete. Pour in 1 tsp. of salt. Grind into a paste. Roughly chop the tomatillos for easier grinding in molcajete.
- Gradually add a few of the softened chiles to the molcajete and grind down as best you can. If the molcajete is large enough, gradually process the cooked tomatillos in the molcajete with the chiles and garlic. if the salsa is too thick, mix in a little bit of water until you have the desired consistency. Taste for salt. Serve with your favorite Mexican dishes!
- Variation: Mix in some finely diced onion and chopped cilantro with cubed avocado for an over the top Molcajete Salsa! To achieve a smoother salsa, you can use a blender if you prefer.
Notes
For a short cut to this recipe, you can use chipotles in adobo that come in a can. I believe the moritas are more smoky and carry more heat, but they are still delicious!