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Slow Cooked, Spicy Morita Salsa


50g Tio Pablo dried Morita chillis, de-stemmed

1 brown onion, roughly diced

1 clove garlic, roughly chopped

1 bay leaf

½ tsp ground cinnamon

2 whole cloves

2 tsp sea salt

1 Tbl ground piloncillo or brown sugar

1 tsp dried Mexican oregano

1 tsp dried thyme (or 1 sprig of fresh)

¼ cup white vinegar

½ cup water

½ cup olive oil


Place all ingredients except the olive oil into a slow cooker and place onto low setting for about two hours. The onions and Moritas should be soft.

Spoon mixture into a blender and purée, while slowly pouring in the olive oil. Taste and add extra salt and/or piloncillo as needed.

Let salsa sit for an hour or more so that flavours can develop. Place into a sealed jar and refrigerate (up to two weeks).


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