Chile Morita Salsa with Cheese and Sour Cream

by V & V Supremo Foods, Inc.

4.29

20 Min

3 cups

Servings

ingredients

Chile Morita Salsa with Cheese and Sour Cream is a tasty and versatile condiment that will disappear faster than you can make it! Morita peppers, tangy tomatillos, and the delicious dairy flavor of V&V Supremo gives this salsa the perfect balance of cool sour cream and zesty pepper heat.

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Ingredients

3

dried morita chile peppers

3 dried morita chile peppers
12

medium tomatillos, husked, rinsed, cut in half

12 medium tomatillos, husked, rinsed, cut in half
¼

of a medium white onion, peeled

¼ of a medium white onion, peeled
1

garlic clove with skin

1 garlic clove with skin
1 tsp.

Kosher salt

1 tsp. Kosher salt
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
½ cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

4 Steps to complete

1

Preheat a cast iron skillet or heavy pan over medium heat for 2 minutes; add morita peppers and pan roast 3 to 4 minutes making sure peppers don’t burn. Remove peppers from the skillet and set aside.
2

Add tomatillos, onion, and garlic. Pan roast for 6 to 8 minutes, turning occasionally for even cooking.
3

In a blender; add roasted peppers and salt, blend on high speed for 1 minute. Add remaining vegetables and blend for 1 minute. Add sour cream and blend again for 30 seconds to 1 minute or until sour cream is fully incorporated.
4

Pour salsa into a bowl and add Cotija® cheese, stir to combine. Serve and enjoy with your favorite chips or side dishes!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

7

INGREDIENTS:

3 dried morita chile peppers
12 medium tomatillos, husked, rinsed, cut in half
¼ of a medium white onion, peeled
1 garlic clove with skin
1 tsp. Kosher salt
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

DIRECTIONS:

1. Preheat a cast iron skillet or heavy pan over medium heat for 2 minutes; add morita peppers and pan roast 3 to 4 minutes making sure peppers don’t burn. Remove peppers from the skillet and set aside.
2. Add tomatillos, onion, and garlic. Pan roast for 6 to 8 minutes, turning occasionally for even cooking.
3. In a blender; add roasted peppers and salt, blend on high speed for 1 minute. Add remaining vegetables and blend for 1 minute. Add sour cream and blend again for 30 seconds to 1 minute or until sour cream is fully incorporated.
4. Pour salsa into a bowl and add Cotija® cheese, stir to combine. Serve and enjoy with your favorite chips or side dishes!

Chile Morita Salsa with Cheese and Sour Cream

Notes: