I did pretty much the same thing as I did here: Bayless Tomatillo-Chipotle with Guajillo, Cascabel, and Arbol : r/SalsaSnobs, but with the following key changes–
– used 30 g of Morita chiles, toasted, instead of the chipotles in adobo
– Added approximately 3 oz. of the chile soaking water (instead of only about a tablespoon)
THIS is more what I've been looking for in a chipotle salsa. The last one still was fantastic, but this one has more clarity of flavor. It has a little more heat to it, too. It's not something that many big salsa fans would find overly challenging, but I no longer would say it's in the "crowd pleaser" range. A squeeze of lime benefits this iteration better than the last one, too.
As one might imagine, it's a looser consistency than the last one with the additional soaking water. It's still thick, but we're now solidly "salsa" rather than "cake icing."
by Drinking_Frog
3 Comments
So it was better using “fresh” Moritas instead of the can stuff huh? I figured it would be.
Looks and sounds great! I’m always on the fence about using the soaking liquid. Why do so many recipes say to not use it? I’m always worried it will be too bitter but obviously it would be tamed when mixed with all the other ingredients.
I’ve done a few recipes with and without and found the chile water made it significantly more bitter. Mine were mostly guajillos, so you MMV.