Salsa Morita

Salsa Morita
With tomatillo and roasted tomato
2 tomatoes, roughly chopped
1 white onion, roughly chopped
1 garlic clove, sliced in half
1 Tbl olive oil
1 800g can, La Costeña tomatillos, drained
2 whole Tio Pablo Morita chillis
½ tsp Tio Pablo Mexican Oregano
Salt and coarse pepper to taste


Preheat oven to fan bake 220 °C. In a baking dish, put in the tomato, onion and garlic. Stir through the olive oil and sprinkle on the Mexican oregano, salt and pepper. Bake for about 20 minutes, or until the veggies are browned. Remove from oven and let cool.
De-stem and place the Morita chillis into a bowl, covered with boiling water.
Let sit for about 20 minutes, until soft and remove from water.
In a food processor, add the roasted veggies, tomatillos and Morita chillis.
Puree until smooth and enjoy. Makes about 3 cups. Eat with chips or add to numerous Mexican dishes.