I learned to make this salsa in Nayarit, Mexico, where charring the ingredients over fire gives it its rich, smoky flavor. Made with fire-roasted tomatoes, garlic, onion, cilantro and smoky morita chiles, it has just the right amount of heat.
Stir it into shredded rotisserie chicken or pork, spoon it over eggs or tacos, or simply serve it with tortilla chips. It’s an easy way to add a little smoky Mexican flavor to just about anything.
I learned to make this salsa in Nayarit, Mexico, where charring the ingredients over fire gives it its rich, smoky flavor. Made with fire-roasted tomatoes, garlic, onion, cilantro and smoky morita chiles, it has just the right amount of heat.
Stir it into shredded rotisserie chicken or pork, spoon it over eggs or tacos, or simply serve it with tortilla chips. It’s an easy way to add a little smoky Mexican flavor to just about anything.
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