Salsa de Chile Morita
Peden + Munk
Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.
Ingredients
Makes about 3 cups
6 morita chiles, seeds removed
1 pound plum tomatoes
1 small onion, unpeeled, halved through root
3 garlic cloves, unpeeled
3 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon sugar
Kosher salt
Step 1
Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.
Step 2
Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
Step 3
Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
Step 4
Do ahead: Salsa can be made 5 days ahead. Cover and chill.
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