Name: Salsa de Morita
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

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.

Note

This is one of the rare examples of a salsa that must be cooked for a while. Because of this, the flavors and spiciness tend to concentrate, so you may want to start with fewer chiles if you are sensitive to heat.

Recipe notes

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