Morita Chiles Chiles

HEAD TO YOUR NEAREST LATIN AMERICAN MARKET TO STOCK UP ON THESE VERSATILE DRIED PEPPERS.

WRITTEN BY SHANNON WEBER | PHOTOS BY JENNIFER SILVERBERG

WHAT IS IT?

Morita chiles are dried chile peppers that start their lives as a fresh jalapeño. Although we eat the green ones fresh, some are intentionally le on the plant to ripen to dark red – to subsequently harvest and smoke. Sound like the origin story of chipotle peppers? It is: Moritas are a type of dried chipotle pepper. However, the dried chipotles you o en see in conventional markets are tan with a dominant smoky flavor. Moritas are smoked for less time, which keeps their color and fruity flavor intact, with just enough smoky flavor and heat to give whatever you’re cooking a welcome complexity.

WHAT DO I DO WITH IT?

Treat Moritas just as you would any other dried chile pepper. Rehydrating them is a must, but once that’s done, you can blend them into just about anything. They’re perfect for spicing up sauces, soups or stews. They bring a li le smoke and heat along for the ride – but not so much that it overpowers the dish. They make a lovely smoky restaurantstyle salsa as well; pair them with fresh tomatillos to make your dish extra special. Morita chiles also work well in glazes, like the simple one shown here. Honey or maple syrup won’t dull the flavor, but it’ll quiet down some of the ho est notes from the peppers.

Morita Chile-Glazed Salmon and Brussels Sprouts

SERVES | 4 |

Not quite a one-pan meal, but close! Charring the Brussels sprouts on the stove and then adding them to the oven with the salmon gets them both done at the same time, which means you have an easy, hot meal in minutes.

9-10 driedMoritachiles(about½cup)

¹⁄3 cuphoney

3 Tbspricevinegar

2 Tbspbrownsugar

1-2 clovesgarlic,chopped

3 Tbspoliveoil,divided

1 Tbspunsaltedbu er

1 lbBrusselssprouts,stemmedandhalved,outerleavesremoved 24 ozsalmonfillet,skinned,bonesremoved, slicedinto6-ozportions koshersaltandfreshgroundblackpepper

¹⁄3 cuppinenuts,dry-toasted(forserving,optional)

/ preparation – morita chile glaze / Rehydrate chiles in hot water for 20 to 25 minutes. Strain and stem chiles; roughly chop and remove seeds. Add rehydrated chiles, honey, vinegar, brown sugar and garlic to the bowl of a food processor; blend until smooth, scraping down the bowl as needed. Set aside until ready to use.

/ preparation – salmon and sprouts / Preheat oven to 400˚F; line a small sheet pan with aluminum foil. Set salmon in pan, drizzle with 1 tablespoon olive oil and season with salt and pepper; brush generously with Morita chile glaze. While oven is preheating, heat cast iron skillet over medium-high heat. Add remaining oil and bu er, then toss prepared Brussels sprouts in pan to coat; cook until charred, stirring frequently, 5 minutes. Remove from heat and toss with 2 to 3 tablespoons Morita chile glaze. Add salmon to one side of the oven rack; transfer pan with sprouts to the other, and roast until salmon is cooked through and sprouts are tender, 10 to 11 minutes.

/ to serve / Divide onto four plates and sprinkle Brussels sprouts with pine nuts if using; serve immediately.