Salsa de Morita Recipe
- 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
- 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.
- 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.
