Salsa de Chilli Morita

Ingredients for Salsa de Chilli Morita

• 6 morita chillies, seeds removed

• 450g plum tomatoes

• 1 small onion, unpeeled, halved through root

• 3 garlic cloves, unpeeled

• 45ml olive oil

• 2 teaspoons apple cider vinegar

• 1 teaspoon sugar

• Kosher salt

How to make Salsa de Chilli Morita

Soak chillies in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.

Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.

Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.

Do ahead: Salsa can be made 5 days ahead. Cover and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.