Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.
Recipe information
Yield
Makes about 4 cups
Ingredients
2
cups stemmed dried morita chiles
1
/4 cup white vinegar
1
tablespoon ground piloncillo or brown sugar
1
/4 white onion, coarsely chopped
2
whole cloves
1
bay leaf
1
clove garlic
1
1/2 teaspoons kosher salt, plus more as needed
3
/4 teaspoon dried oregano
3
/4 teaspoon dried thyme
1
/4 teaspoon ground cinnamon
1
cup olive oil
Need to make a substitution?
Preparation
Step 1
In a small pot, combine all of the ingredients except the oil with 4 cups water. Bring to a boil, then reduce to a simmer; cover the pot and let cook at a low simmer, stirring occasionally, for 2 hours.
Step 2
Transfer the mixture to a blender and puree until very smooth. With the blender motor running, slowly add the olive oil, blending until incorporated. Taste and add more salt as needed.
From Nopalito: A Mexican Kitchen by Gonzalo Guzmán with Stacy Adimando, copyright © 2017. Reprinted with permission by Ten Speed Press.
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