Carefully cut off the stems of the chile morita, most don't have stems. In a medium saucepan, lightly poach the chile morita in the oil at medium/low heat until soft. They should blow up slightly and become aromatic and softer. To the sauce pan, add the chile piquin, cumin, oregano, tomatoes, tomatillos, onion, cilantro and water.
Bring the salsa ingredients to a light boil for 10 minutes. After 10 minutes, transfer to the blender. Add vinegar and salt to taste. Blend on high until smooth.
In the saucepan from before, heat 1 1/2 tablespoons of oil to medium heat for a few minutes. Pour in the salsa morita from blender and sear in oil. Stir well to combine and cook for 10 minutes. Taste for salt. Store in glass just with tight lid for 2 weeks refrigerated.
Notes
This salsa can be enjoyed as is for your favorite Mexican food. You can also thin it out with chicken broth for chilaquiles, enchiladas, tacos ahogados. It's delicoius mixed with Mexican crema an sauteed shrimp!