Smoky Morita Salsa

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound tomatoes (about 3 medium) (cored)

1 small serrano pepper (optional for extra heat)

3 morita chiles (rinsed and stemmed)

½ medium white onion (cut in two quarters)

1 large garlic clove (peeled)

¼ teaspoon sugar

1 tablespoon white vinegar

1 teaspoon kosher or sea salt

½ teaspoon freshly ground black pepper

Directions

Line a large skillet with aluminum foil and heat on medium-high heat. Or roast on a grill.

Place the tomatoes and serrano pepper. Roast until all sides have blackened and the tomatoes are cooked. Keep turning to cook all sides. About 20 minutes total.

Note: If the pepper gets roasted faster than the tomatoes, remove and set aside. Remove the stem from the serrano pepper and keep the seeds.

Meanwhile, in a small saucepan, add two cups of water, the chiles morita, onion and garlic. Cook over medium-high heat until it boils. Remove from heat and set aside to hydrate the chile until the tomatoes are cooked through.

In a blender or food processor, puree the tomatoes, serrano, chile morita peppers, onion, garlic, sugar, white vinegar, salt and pepper until smooth.

Note: If the salsa is too dense to blend, add ¼ cup water from where the chiles were cooked.

Transfer to a bowl and taste. Add more salt and pepper if needed according to taste.

Nutrition

• Serving Size: 0.25 cup
• Calories: 22 kcal
• Sodium: 115 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 1 g