Salsa de Morita Seca

Chipotles are timeless, but I really love the heat that moritas offer. They are both made from jalapeños, but the difference is that moritas are smoked when the jalapeño is fully ripened and red, so it develops more heat. Using olive oil to bloom the chile really brings out its smoky qualities. It emulsifies and adds a nice mouthfeel to the salsa.