Botanical Name: Capsicum annuum
Morita chiles are a dried, smoked chili pepper made from ripe red jalapeños, similar to chipotle peppers. However, while chipotle peppers are dried for longer, resulting in a more robust, earthy flavor, Morita chiles are smoked and dried for a shorter period, giving them a softer texture and a fruitier, slightly sweeter taste. The name “Morita” means “little blackberry” in Spanish, which refers to their small size and dark purple-brown color.
On the Scoville scale, Morita chiles measure between 2,500 to 10,000 Scoville Heat Units (SHU), offering a moderate level of heat similar to that of fresh jalapeños. Their heat is well-balanced by their deep, smoky, and slightly tangy flavor, making them a versatile ingredient in many Mexican dishes.
Morita chiles are widely used in Mexican and Tex-Mex cuisine, where their fruity, smoky flavor enhances sauces, salsas, soups, and marinades. One of the most common uses is in salsas and adobo sauces, where they are often blended with tomatoes, garlic, and other spices to create rich, flavorful bases for tacos, enchiladas, and other traditional dishes. Morita chiles can be rehydrated by soaking them in hot water, then blended into pastes or chopped and added to soups, stews, and braises for an extra layer of smokiness.
Compared to chipotle chiles, which tend to have a stronger smokiness, Morita chiles offer a more balanced flavor profile that allows both the smokiness and the natural sweetness of the pepper to shine through. This makes them ideal for adding depth to both savory and sweet dishes, including marinades for grilled meats, barbecue sauces, and even some desserts like chocolate-based dishes.