Earthy Morita Forward Chipotle

First time trying this and it turned out just fine.

4 Roma Tomatoes

13 Large-ish Tomatillos

1 White Onion

1 Red Bell Pepper

3 Serrano Peppers

1 Habañero Pepper

14 Dried Morita Peppers

2 Dried Guajillo Peppers

1 Cup Apple Cider Vinegar

Juice of 2 Clementines

1 Ripe Pear

Salt and Tajin to taste

[Everything before getting started](https://preview.redd.it/4pzw6t0wmpda1.jpg?width=3151&format=pjpg&auto=webp&v=enabled&s=5623dc7f9b19568f5e3291d23beed2768b71bc78)

Roast the dried peppers in a cast-iron skillet for 5 minutes or so, to soften and bring out the aroma, then soak to partially rehydrate. Half all of the fresh vegetables and place on baking sheets lined in foil or parchment. Seed the Guajillos and add the partially rehydrated dried chiles on the pans with the other veg. Drizzle olive oil over all of them and salt to season. I also added a very small sprinkling of Tajin.

[Seasoned and ready for the oven](https://preview.redd.it/gy74iva0npda1.jpg?width=2565&format=pjpg&auto=webp&v=enabled&s=56741d4d880e5c91c58238aba7b8033e962581aa)

Roast in a 450ºF oven until starting to char, and until the tomatillos start to break down and liquefy (about 30-40 minutes for me).

[After a nice long roasting](https://preview.redd.it/17z0ta91npda1.jpg?width=3372&format=pjpg&auto=webp&v=enabled&s=cf164db187204f374e4435a0f8f134614ec5f619)

Place in a strong blender with vinegar, juice, and pear (I used a Vitamix™) and blend a good long time until liquefied and homogenous. Pass the mixture through a mesh strainer and add to a saucepan. Heat up to a boil on the stove and test for seasoning, I had to add a bit more salt and a larger dash of Tajin, probably about a teaspoon.

Then pour into containers and chill. It was about a half gallon before straining, and only about 3-4 tablespoons less than that after straining.

[All bottled up](https://preview.redd.it/wn9ix4z1npda1.jpg?width=1436&format=pjpg&auto=webp&v=enabled&s=6d2a9717433bfee1b5ee5ff8348febe75653aaae)

All in all I’m quite happy. It is very earthy and smoky from the Moritas, but the fresh peppers and the roasting adds a bright freshness and a sweetness that lifts it up a bit, as does the vinegar, juice, and pear.

It’s great with chips. I could see it working really well as an enchilada sauce or a marinade (I’m vegetarian, but I imagine some pork or chicken marinated in this overnight would be outstanding).

Thanks to everyone in this community—this is my first post but I’ve been inspired following along for the past couple years. Hope you all have a great night/day!

by bozeke