Jose Cisneros wrote: > It's been eons since I last posted. > Alas, alack. > Anywho, I wanted to ask if there are any chileheads out that have used > a dried pepper called Morita? > It's has much more going for it than chipotle IMNSHO. > Anyone have any recipes specific to this chile? A quick scan of the Dirty Dave Archives yields two that may be of interest. Keeping in mind that the difference between chiptole and morita is just the difference between being made from green jalapeno (meco) or red, ripe jalapeno (morita). MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Salsa de Chile Morita (Tipo Taquera) Categories: Chilies, Latino, Salsa Yield: 4 Bottles 1/4 kg Green tomato; peeled 50 g Morita chile 1 ts Garlic powder 1 ts Salt 1/4 c Vinegar 1 c Water Remove the stems from the chilies and soak the chilies for 20 minutes in 1/2 cup of water. Boil 1/2 cup of water and add the tomatoes. Bring to a boil again and cook for 5 minutes. Grind tomatoes with remaining ingredients except the vinegar. Put the green tomato sauce mixture back in a pan and bring to a boil. Add the vinegar. Fill bottles with the sauce leaving a centimeter of space between the mouth of the bottle and the cover. Close tightly and submerge in hot water for 20 minutes to sterilise the product. Cool to room temperature and store. The sauce should last approximately 8 months. MM Format by Dave Drum - 15 July 2002 Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Suncorn Crusted Snapper w-Masa Tomato Broth Categories: Chilies, Latino, Seafood Yield: 4 Servings 6 Snapper filets (4 oz ea) MMMMM----------------------SUNCORN CRUST----------------------------- 1 c Toasted corn 1/4 c Panko (white bread crumbs) 1/4 c Flour 1/2 tb Shallot; minced 1 ts Garlic; minced 2 ts Cilantro; chopped 2 ts Jalapeno; minced 1 ts Coarse salt 1/4 ts Ground black pepper MMMMM--------------------MASA TOMATO BROTH--------------------------- 1/2 oz Unsalted butter 2 tb Yellow onion; medium chop 1 ts Garlic 3/4 c Tomato juice 1/2 c Tomato; medium chop 1 Morita chile 1 Guaitillo chile; broken in -pieces 1 Bay leaf; broken in pieces 1/4 ts Thyme 1/4 ts Cumin 1/2 ts Coriander 3/4 c Chicken stock; de-fatted 1 6" corn tortilla (fried) OR Use tortilla chips 1 ts Lime juice Salt & pepper Make the Suncorn Crust: Macerate all ingredients in a Cuisinart to form a coarse textured meal. Set aside. Yield 2 cups Make the Masa Tomato Broth: 1. In a large pot, melt butter and sweat (cook slowly without browning) onions for 2 minutes. Add garlic and sweat for 1 minute. Add tomato juice, tomatoes, chilies, bay leaf, thyme, cumin, coriander, and chicken stock. Bring to a boil. Slow to a simmer for 3 minutes. Add tortillas to soup. When tortillas are soggy, approx 2 min, transfer to blender. Puree until smooth. Season with lime juice, salt and pepper. Serve hot. Yield 3 cups 2. Coat snapper with suncorn crust and saute on both sides for 2 minutes or until golden brown. Transfer fish to oven and bake for 4 minutes at 350oF. Transfer onto plate and serve with potatoes and tomato broth. Recipe by: Kevin Rathbun, Chef du Jour Show, TV Food Network MM Format by Dave Drum - 15 June 1997 Uncle Dirty Dave's Archives MMMMM -- ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider THERE'S A LOT OF SADNESS IN THE WORLD. Right now, as you read this, 17 Million Americans are having SEX! And you're on the computer! How pathetic is that???