Morita chilies are jalapeno chilies that have been smoke dried. Grown predominantly in the Chihuahua region of Northern Mexico. It’s one of the smallest chilies, with a beautiful dark reddish-purple color and tons of flavor. Morita chilies average about a 6 on a 1-10 heat scale, bringing just enough fire without causing pain.
These whole Morita chilies can be tossed into marinades, brines, and pickles (and removed before eating), or ground to add to sauces and rubs. For a tasty puree, soak chilies in warm water for 15-20 minutes before pureeing in a blender or food processor. Add vinegar to thin the puree to your desired consistency.
Product of Mexico