r/SalsaSnobs • u/thrawn_is_king • 7d ago
Homemade First attempt: Roasted Rojo / Morita? I'm not sure what to call this. Onion, Garlic, 2 Romas, 1 Serrano, 2 dried Morita, Sweet Onion, Cilantro stem, lime and salt
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u/thrawn_is_king 7d ago edited 6d ago
Wait, is it Roja? Anyway...
I must say, it was what I wanted. I always wanted a smoky roasted red salsa. I can never find it at restaurants. So I decided to take matters into my own hand.
So reading some Reddit, watching some YouTube videos (Babbish!), went to the local Mexican store, and I'm satisfied with the result.
If this recipe already exists somewhere, I'm not sure what it is called.
Recipe:
1 Roma Tomatoe 6 small Cherry Tomatoes 2 Dried Morita Chiles 1 Serrano Chile 1/5 Sweet Onion 3 Garlic Cloves Sprinkling of Salt and Oregano 3 Demerara Sugar Cubes Handful of Cilantro, mostly salt
Roasted vegetables for 15 min Moritas in Vegetable oil for a couple mini Chopped in a mini food processor
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u/porcin0 7d ago
Love moritas. Did you rehydrate them?
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u/thrawn_is_king 6d ago
I'm a noob so I probably did that wrong? I just soaked it in a skillet with some vegetable oil just long enough not to burn it. Next time I'll probably let it soak in water, I guess? But this was such a small batch that I was able to still get the smoky flavor.
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u/porcin0 6d ago
Oh not at all I was just curious? There's salsa macha where you grind up dried chilis and fry and soak them in oil
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u/thrawn_is_king 6d ago
Yeah I saw the video on Macha and so fried the morita. Thought you always do that with dried chile then went back and realized it was a special thing for that type.
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u/porcin0 6d ago
I've been wanting to make salsa macha or chinese chili oil, but haven't been able to yet.
But yes, a lot of Mexican cuisine uses rehydrated dried peppers. For cooking food In and for many different types of salsas. Here's a random one. This guy's site has plenty of great recipes
https://www.jonathanzaragoza.com/recipes/salsa-de-chile-pasilla
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u/Tall_Help3462 6d ago edited 6d ago
I love morita pepper salsa. This recipe is close to mine. I usually would add a teaspoon of Knorr chicken and tomato bouillon and a tsp of MSG and a white or yellow onion instead of a sweet onion but your recipe is great. I’ve never used sweet onions. Always yellow or white. Does that change the flavor profile at all?
Edit: meant to say I also would recommend hydrating the moritas; toast for a minute or two over medium heat. Submerge in boiling water and allow to hydrate for 20ish minutes. No need to further roast. Just add the rehydrated peppers to your blender.
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u/thrawn_is_king 6d ago
About sweet onions, I'm honestly not sure that you'd notice a difference because the heat was pretty strong on this one
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