5 cloves garlic
2 oz whole Morita Chiles, dried and stemmed, with seeds
8 Cups water
1-1/4 Cup Traditional White Balsamic Vinegar
2/3 Cup thinly sliced onion
2 tsp Smoked Sea Salt
3 Allspice Berries
1/4 tsp Thyme leaf
1 Cinnamon Stick
3 Tbsp apple juice concentrate
1/4 tsp liquid smoke
1/4 Cup ketchup
1/4 cup tomato paste
1 Tbsp Sherry Vinegar
In a cast iron pan, roast the garlic over medium-low heat for 15 min, and then transfer to a medium saucepan.
Toast the morita chiles in the cast iron skillet for 2 min, then add to the saucepan. Add water, vinegar, onion, salt, allspice berries, thyme, cinnamon, apple juice, and liquid smoke. Cook mixture, covered, for 30 min at a low simmer.
Add ketchup and tomato paste and cook, uncovered, for an additional 20 min. Liquid should now be reduced to about 1 cup. Allow to cool and add the sherry vinegar.
Serve warm, or allow to cool completely if preferred. Refrigerate leftover salsa.