Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.
Ingredients
6 morita chiles, seeds removed
1 pound plum tomatoes
1 small onion, unpeeled, halved through root
3 garlic cloves, unpeeled
3 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon sugar
Kosher salt
Directions
Soak chiles in a bowl of very hot water until softened, 20-25 minutes. Drain and transfer to a blender.
Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5-8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
Do ahead: Salsa can be made 5 days ahead. Cover and chill.
