Morita Sauce
This is a must try sauce for all chileheads.
This is a similar sauce that I took from another thread but can’t find it again.
I was thinking what sauce I could make to go with the Brisket we will have tonight and recalled this one.
For about ½ liter:
3 big romano tomatoes
6 medium size morita chiles
1 big raw jalapeño
1/2 raw onion
4 big raw garlic cloves
Salt
Cook the tomatoes in salted water then deskin them and put in the blender along with the other ingredients. I like my sauce with a rustic appearance so I don’t puree it.
I do my sauce for immediate use so I don’t add acidics, you may keep this one for several days refrigerated.
This is a must try sauce for all chileheads.
This is a similar sauce that I took from another thread but can’t find it again.
I was thinking what sauce I could make to go with the Brisket we will have tonight and recalled this one.
For about ½ liter:
3 big romano tomatoes
6 medium size morita chiles
1 big raw jalapeño
1/2 raw onion
4 big raw garlic cloves
Salt
Cook the tomatoes in salted water then deskin them and put in the blender along with the other ingredients. I like my sauce with a rustic appearance so I don’t puree it.
I do my sauce for immediate use so I don’t add acidics, you may keep this one for several days refrigerated.
Yep...pics please. Had to Google Morita pepper's, that was a new one to me 
