Tomatillo And Morita Salsa
  1. Roast 5-6 tomatillos, 1 poblano, ½ onion, 2-3 garlic, and 2-3 serranos (depending on heat tolerance) in a comal.

  2. Once they get charred toast 2-4 moritas just slightly so they do not burn.

  3. Add moritas to a bowl with hot water. Let them soften for 15 minutes.

  4. Place chile poblano in bag to steam and remove skin with spoon or knife. Do not wash.

  5. Place everything in a blender cup.

  6. Add ½-1 tsp cumin, 1 teaspoon Mexican oregano, Knorr bouillon cube, and cilantro.

  7. Blend or pulse for chunkier consistency.

https://www.instagram.com/reel/Da-p892gAds/?igsh=MWkwZHR1anR0cHhsOQ==

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions📆Everyday🌮Taco Night

Season🔁Year-round

DifficultyEasy ⏰ 20m

Loading...