OverMorita
Mexico · Smoky, sweet, deep
| Heat | 2,500–10,000 SHU |
|---|---|
| Species | Capsicum annuum (smoke-dried jalapeño) |
| Homeland | Mexico |
| Character | Smoky, sweet, deep |
A morita is not a separate pepper at all — it is a ripe red jalapeño that has been smoke-dried, briefly, so it stays softer and fruitier than its chipotle cousins. The name means 'little blackberry,' for the dark red it dries to.
The smoke changes the job the pepper does. A fresh jalapeño brightens; a morita deepens — it is the flavor underneath adobo sauces and a hundred Mexican stews, more warmth and woodsmoke than burn.
De Mama's morita sauce is the shelf's smoke signal: the gentlest heat here, carrying the deepest flavor per degree.
On the OverPepper shelf
- Morita Chili Sauce — Overpeppered band · $10.49