Smoky Morita Salsa (Salsa Roja de Morita)

Here is a delicious smoky salsa that's a little something special from what you usually get at your favorite Mexican restaurant.

Ingredients

6 Morita chilies (12g)
3 guajillo chiles (15g) stems and seeds removed
5 garlic cloves (10g) peeled
1 pound (455g) tomatillos, husked and washed. Leave whole
1 tsp salt (or to taste)

On a comal or large cast-iron skillet over medium heat, toast both kinds of chiles with the garlic for 30 seconds to a minute. Leave the garlic on the heat for another minute or so.

Bring 2 cups of water to a boil.  Once boiling, turn off the heat and add the chiles.  Let soak for 30 minutes. When softened, remove the chiles from the water and reserve their soaking liquid.

Meanwhile, In a medium pot over medium heat, combine 1/4 cup of water and the tomatillos. Cook for 15 minutes or until the tomatillos start to pop. The tomatillos will release a lot of liquid.

In a blender, combine the garlic, tomatillos, and using a slotted spoon, the chiles. Blend in pulses until roughly smooth and add salt to taste.

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