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Hortyjardín

Morita Chile Seeds

Morita Chile Seeds

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Chili morita is a type of dried chili commonly used in Mexican cuisine. It is a small, smoky chile that belongs to the jalapeno variety of chiles . The name "morita" comes from the Spanish word meaning "little mulberry" due to its dark color and mulberry-like size.

The drying and smoking process gives the morita chile its characteristic, smoky flavor , as well as its dark red to black color. It has a deep and spicy flavor, with smoky notes that make it highly appreciated in the preparation of sauces, marinades and other Mexican dishes, such as chipotle adobo.

Morita chile is used in a variety of recipes, including mole, marinades, taco sauces, meat marinades, and many other preparations. Its smoky flavor adds a distinctive touch to Mexican dishes, and its spiciness level can vary, but is generally moderate, making it accessible to many people who enjoy a touch of heat in their meals.

The morita chile has a pungency between 15,000 – 23,000 Scoville Units (that is, medium to high spiciness).

It measures between 3 and 4 cm and 2 cm wide,3 and its shell is smooth and shiny.1 and it is consumed in central Mexico (Veracruz, Puebla and CdMX mainly).

​ With this chili, tomatoes, and garlic, the morita chili sauce is made, a spicy sauce that accompanies tacos and beef.

​Unlike regular red sauce, it is spicier and sweeter and has a rich smoky aroma.

SOWING METHOD

Sowing:
Place 1 to 3 seeds in a small pot 5 to 20 cm wide with clod-free plant soil (we recommend previously moistened Hortyjardín ® GERMINATION LAND, to a depth of 3 mm and cover it with a little soil. Then It is left somewhere that is protected from the cold and wind, this can be a greenhouse or in a temperate area of ​​the house, where there is a constant temperature of 19 - 28 C°, it should not be given direct sunlight in this first stage. .

Germination:
This will be between 15 to 30 days. Depending on the temperature and humidity conditions and that these remain constant.

Once they germinate, place the pot indoors, but in a window where it receives indirect light (here the plant is still a baby and requires a lot of care) check the humidity of the soil every day to keep it always moist, if it requires water Preferably use a spray bottle, avoiding bouncing the soil and therefore the seed.

When the true leaves appear (5 leaves or more) you should put the plant through a window so that it receives direct light rays. (but through the window glass).

Transplant:


When the plant has reached 12 cm in height, it is time to transplant it into a pot that is at least 30 cm deep. It is important to note that the soil contained in this pot must be a pot rich in natural organic plant nutrients (not fertilizers), it can be compost or worm castings. Make a mixture with 30% Humus or Compost, 30% Coconut Fiber or Perlite or Agrolite and 40% Plant Soil. (chili peppers are very demanding of nutrients in the soil)

Irrigation:


The soil should always be slightly moist, never wet. The plant will die if the roots are permanently wet and not aerated. Always water plants in the morning and shortly after sunset. Try not to wet the leaves to avoid fungal diseases.

Land:


The soil must be able to absorb a large amount of water without creating stagnant moisture. You can achieve this with a mixture of coconut fiber, perlite, and sand. A pH of approx. 6.5 is in the correct green range.

Harvest:


Wear gloves! On the last third of the stem, separate the chiles from the mother plant. A sharp knife or a small pair of scissors will help you do this safely. : When they reach 15 to 20 cm in length and their color has changed from light green to dark green , dry them in the sun, moving them regularly to prevent fungus from occurring.

SMOKING PROCESS

The morita chili is a type of dried and smoked chili that is commonly used in Mexican cuisine to add flavor and a smoky touch to various recipes. Here is a basic process for smoking morita chiles at home:

Ingredients and materials:

  • Fresh or dried morita chiles

  • Charcoal or smoking wood (such as mesquite or hickory wood)

  • A grill or smoker

  • Foil

  • Kitchen gloves (to protect your hands)

  • Resealable plastic bags or airtight containers

Instructions:

  1. Chile Selection: Start by choosing fresh or high-quality dried morita chiles. Morita peppers are a variety of jalapeño peppers that are harvested when they are ripe and red.

  2. Cleaning and rinsing: If your morita chiles are fresh, wash and dry them carefully. If they are dry, you can skip this step.

  3. Smoker Prep: Fire up your smoker or prepare a smoker grill. The wood you choose for smoking should be soaked in water for at least 30 minutes before use to generate more smoke and fewer flames. Make sure the temperature of the smoker stays around 200-225°C (90-110°F).

  4. Smoking: Place the morita chiles directly on the smoker grill or on a tray suitable for smoking. Smoke them for about 2-4 hours or until they acquire a dark color and an intense smoky aroma. You can add more wood or charcoal as needed to maintain temperature and smoke.

  5. Protection: To avoid skin irritation, it is important to use kitchen gloves when handling morita chiles during the smoking process.

  6. Cooling and Storage: Once smoked, remove the morita chiles from the smoker and let them cool to room temperature. Then, store them in resealable plastic bags or an airtight container to preserve their smoky flavor and aroma.



Stuffed Morita Chiles Recipe

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