Homemade morita & serrano salsa

This has been everyday Salsa recipe this year, family loves it, has a tangy and smoky flavor with a kick!

Hope you enjoy!

Makes about a pint/0.5 liter of salsa

medium to high spice level, depending on chile strength

5 Morita chiles (dried smoked red jalapeños)

1 medium size, dried ancho chile

5 serrano chiles

1/4 medium size onion

4-5 garlic cloves

4-5 medium green tomatoes

handful cilantro

1 tbsp coarse salt (adjust to personal taste)

1/4 tbsp black pepper

1/2 tbsp cumin

1/4 tbsp garlic salt

1/4 cup white vinegar

water as needed

drizzle olive oil to emulsify

Toast the chiles, onion, garlic and green tomatoes on a comal or skillet until soft and toasted, green tomatoes and serranos should take a duller green color.

Keep shell on garlic cloves until they are cooked to avoid burning, it should then peel off easily.

Keep moving the dried chiles evenly as they burn up fast, once they 'puff' up remove from heat.

Important: Make sure to have good ventilation when doing this step, the fumes from the dry chiles toasting will be VERY strong

Once everything is toasted, peel the garlic, remove the stems from the chiles and put everything in the blender (or molcajete)

Add the spices with the vinegar, some cilantro and blend, if too thick add more vinegar or some water

while the blender is on low, slowly add a drizzle of olive oil, so it emulsifies the salsa

Taste and adjust salt, spice, water/vinegar levels as needed, if too spicy you can add more toasted green tomatoes.

Transfer to a container, add some finely chopped onion & cilantro for garnish and enjoy!