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–+ servings
Open morita peppers.

How to Rehydate Morita Chiles

Justine Drosdovech
The chile morita, also known as the morita pepper, is a smoky-yet-fruity chile used extensively throughout Mexican and Tex-Mex cuisine. Learn everything you need to know in this guide, including its heat level, its health benefits, and how to prepare it for recipes.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cooking Tip, How-to
Cuisine Mexican
Servings 1 package
Calories 329 kcal

Equipment

  • Kitchen shears
  • Cast-iron skillet or comal
  • Saucepan

Ingredients
 

US Customary - Metric

Instructions
 

  • Using kitchen shears, cut off the stems of the chiles and cut them open. Remove the seeds and veins and discard.
  • Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
  • Bring a saucepan of water to boil, then turn the heat off, add the moritas in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable.
  • Your chiles are now ready to be used in a wide variety of Mexican salsas, soups, stews, and more.

Video

Notes

  • The weight used in this recipe is an example only. The amount needed will depend on the size of the recipe.
  • You can reserve the soaking water to use in recipes, but some people find it bitter so always taste it first.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 70g | Protein: 10g | Fat: 4.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 86mg | Potassium: 0mg | Fiber: 28.6g | Sugar: 41.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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