Moronga, rellena, or morcilla is a sausage made of pig's blood. It is found in Cuba, Puerto Rico, Central America and Mexican cuisine. Spices, herbs (such as ruda[clarification needed], oregano, and mint), onions and chili peppers are added and then boiled in the pig's intestines for several hours. It is served in a sauce, either "chile rojo" or "chile verde". Considered a delicacy, it is also served in Mexico as a filling in gorditas after it has been pan-fried with fresh onions and jalapeño peppers.