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Salsa de Morita

By Gonzalo Guzmán

5.0

(1)

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 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

Preparation

  1. 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.

Image may contain: Food, Meal, Dish, and Lunch
From Nopalito: A Mexican Kitchen by Gonzalo Guzmán with Stacy Adimando, copyright © 2017. Reprinted with permission by Ten Speed Press. Buy the full book from Amazon.
TagsSpreadsCondimentHot SauceMexicanLatin AmericanChileVegetableOnionRoot VegetableCinnamonHerbs & SpicesDairy FreeNut FreeVeganVegetarianEasyMeal PrepSimmerBlenderCookbooks
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