Salsa de Gloria

  • 8 dried chiles moritas
  • 4 prickly pear fruit
  • salt large pinch
  • 1 clove garlic
  • 5 rams/sprigs cilantro
  • Cook the prickly pears about 1/2 hour. Gloria does this on a hot flat pan without water or oil, turning frequently. I cooked them on low heat, no water, in a covered sauce pan, rolling them over frequently until slightly browned and softened.

  • Remove seeds and squeeze as much acidic juice out as possible. Really. Squeeze hard to get the juice out.

  • Gloria cooks the dried moritas quickly over an open flame till they smoked just slightly.

  • Put all ingredients into blender, adding water and scraping sides until a smooth brown sauce is formed. This takes persistence and faith. At first it makes a disgusting mess. Just keep adding little bits of water and scraping the sides down. It's worth it!

This recipe comes from the house mother, Gloria, where Alexis lived in Morelia, Mexico in 2000.

Back to Jan’s Recipes