Ingredients
- 40 dried Morita chiles
- ½–1 pound fire-roasted tomatoes
- 1 roasted white onion
- 4 garlic cloves
- 6 tablespoons apple cider vinegar, or to taste
- 2 teaspoons brown sugar, or to taste
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1½ –2 cups soaking liquid (the liquid from soaking the chiles)
- 2 teaspoons salt, or to taste
- Freshly cracked black pepper to taste (Yes, freshly cracked. Please don’t use old cracked pepper as it’s not the same)
Preparation
Roast the Moritas in a 400 ºF oven for 1-2 minutes to bloom the oils. Add the chiles to a bowl and cover them with hot water. Let the chiles soak as long as you can, at least 30 minutes, if not overnight.
When the chiles have reconstituted, de-stem and de-seed the chiles and add them to a blender or food processor along with the roasted tomatoes, roasted onion, garlic cloves, apple cider vinegar, brown sugar, oregano, cumin and 1½ cups of the chile soaking liquid. Process to mix. Add the salt and some freshly cracked black pepper. Take a final taste for seasoning, adding more salt, sugar, or spices if you want. If too thick, add more soaking liquid. Use immediately, or cover and refrigerate for up to 2 weeks. Makes 1 quart.
