This Steve’s recipe. It was delicious, but super spicy. I’ve cut down the number of chiles used, but I would be overly cautious to start out with. All chiles vary in degree of heat, so there is a bit of trial and error.
- 1/2 to 1 chile morita (smoked red jalapeno)
- 1 1/2 lb. roma tomatoes
- 2 garlic cloves
- 1 tsp. Mexican Oregano
- 1/2 tsp. ground cumin
- 1/2 c. cilantro, chopped
- 3/4 tsp. salt
- black pepper to taste
- juice of 1/2 lime
- Pan roast chile morita for 15 seconds, then soak in water for 30 minutes.
- Meanwhile, pan roast tomatoes, garlic, oregano, and cumin; set aside.
- In your food processor bowl, add soaked chile morita, roasted tomatoes, garlic, oregano, cumin, cilantro, salt, pepper, and lime juice and process until combined. Taste. You can always add more chile morita iff you desire more heat.
Steve’s Spicy Red Salsa: