My husband and I were on our way home from a destination wedding in San Miguel, Mexico last fall when he struck up a conversation with a young American woman sitting next to him who currently lives in Mexico City. She shared with us her favorite and authentic salsa recipe using her favorite chile.
I found Morita Mexican Whole Dried Chiles on Amazon and ordered them. They are a beautiful red chile with a wonderful smoky flavor. Her recipe is simple but delicious and only requires 3 ingredients.
In a dry cast iron pan over med-high heat, roast 2-3 dried chiles and 2-3 cloves of whole garlic. Stir to allow these ingredients to brown and soften. In the pictures below I also roasted some sliced shallot or onion although this wasn’t in her recipe. Remove place in the bowl of a small processor. Take one washed, large, whole tomato and place it in the hot pan. Roast until the tomato skin begins to brown, peel and soften. Although her recipe calls for the tomato to remain whole, mine was store bought so I quartered it, I thought this would release the tomato’s juices. Use a wooden spoon to roll it around the hot pan to roast all sides. Remove from the pan and add to the processor.
For a milder salsa, use 1 or 2 more tomatoes. The chiles are very hot but if you like the heat, roast and add more. Salt to taste. I suggest, when possible use farm fresh tomatoes as they are sweeter and juicier and make the best salsa. Supermarket tomatoes will work when garden fresh aren’t available. Serve with chips.