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).