-
1
In a food processor blend together salsa butter, and salt until combined well.
-
2
(Salsa butter may be made 3 days ahead and covered, chilled.)
-
3
Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast poblanos, tomatoes, and garlic, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
-
4
While vegetables are roasting, if using dried morels, in a small bowl soak in hot water until soft, about 15 minutes.
-
5
Remove morels from soaking liquid and halve.
-
6
Strain soaking liquid through a sieve lined with paper towels into another small bowl, reserving soaking liquid.
-
7
If using fresh morels, wash well, pat dry, trim, and halve.
-
8
In a small heavy skillet heat oil over moderately high heat until hot but not smoking and saute dried or fresh morels, stirring, until browned lightly, about 1 minute.
-
9
If using dried morels, add reserved soaking liquid and boil until liquid is evaporated.
-
10
Saute dried or fresh morels, stirring until browned, about 3 minutes more.
-
11
Wearing rubber gloves, stem and seed chiles.
-
12
Discard tomato stems and garlic stems.
-
13
In a food processor pulse chiles, tomatoes, garlic, morels, and epazote until chopped coarse (do not puree).
-
14
In a bowl stir together chile mixture, water, and salt.
-
15
(Salsa may be made 3 days ahead and chilled, covered.
-
16
Bring salsa to room temperature before using.)
