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.
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
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.
