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.

　　

Ingredients

Makes about 4 cups

　　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

　　

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.

　　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.

　　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.