Capsicum annuum

In Spanish, morita means "blackberry pepper" because it resembles a blackberry in color and somewhat in appearance.

It comes from northern Mexico and was used by the Aztecs in the past.

STRENGTH: 2.500 - 10.000 SHU (moderate)

FLAVOR

Morita chili peppers are similar to chipotle chili, but they are smoked for a shorter time, which is why they are milder than chipotle and have a fruity taste. Morita is actually a short-smoked dried jalapeno, which is why it is often called Chipotle Morita.

PURCHASE AND STORAGE

Store them dried in a closed container in a dry place.

As with most Mexican chilies, we recommend that before using the whole peppers, briefly toast them in a pan or in the oven at a high temperature and then grind them into a coarse powder or rehydrate them in boiling water (no more than 20 min because they become bitter), with the addition of water in which has been soaked, briefly grind in a blender and press through a strainer to obtain a paste similar to plum marmalade. This paste, covered, will last several weeks in the refrigerator with the possible appearance of mold, which you must remove before use.

USE IN COOKING

Morita has a rich smoky flavor and is often used in Central American cuisine. It is most often used in spicy Mexican salsas, as a marinade for meat, and in chicken and pork dishes.

They are very good for soups, sauces and stews that need a dose of spiciness.

Morita chili is used to prepare salsa seca, i.e. "dry salsa" that is similar to gremolata. Mix crushed peanuts, sesame and garlic with toasted morita, season with salt and lime and add as a sauce to the meat.