SALSA DE CHILE MORITA – Smoky, Bright, & Addictive

Salsa de Chile Morita – Smoky & Bright Taco Shop-Style Salsa

Introduction

You know that table salsa they give you at the best local taco spots? The one that just shows up with a basket of chips, unbothered and unannounced? This is that salsa—except better.(Do they still give out free chips and salsa, in this economy?!)

Chile morita is one of the most underrated chiles out there. It’s smoky, deeply flavorful, and lends a slow, rolling warmth instead of an aggressive heat. It plays perfectly off bright, acidic tomatillos, creating a salsa that’s both bold and balanced.

One of my favorite moves? Toasting moritas into a chile powder and layering them into dishes—pure chef’s kiss material. But today, we’re making a straight-up smooth, smoky, and rich salsa verde that belongs on tacos, chips, or straight from the spoon.

Why This Salsa Works

• Smoky depth → Toasted morita chiles add richness and warmth.

• Balanced acidity → Tomatillos bring the tang to cut through the smoke.

• Taco-ready texture → A perfect blend of silky & chunky (customizable).

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Salsa Verde de Chile Morita

Yields: 1 Pint

Ingredients

• 365g tomatillos, whole
• 60g white onion, large dice
• 30g garlic cloves, peeled and whole
• 10g morita chiles, tatemados
• 200g water
• 5g Diamond Crystal kosher salt
• Chicken bouillon, to taste
• Sugar, to taste
• Boiling water (about 200g)

Instructions

1. Simmer the Base: In an appropriately sized pot, add the tomatillos, onion, garlic, and water. Bring to a gentle simmer and cook, stirring occasionally, until the tomatillos collapse. Let cool to room temperature.
2. Toast & Rehydrate the Morita Chiles: Heat a comal (or dry skillet) over medium heat. Toast the morita chiles on both sides until fragrant and slightly darkened. Transfer to a metal bowl and pour 200g boiling water over them. Let sit at room temperature until fully tender.
3. Blend & Adjust: Transfer the rehydrated moritas to a blender with a pinch of salt. Add just enough water to get them moving in the blender. Blend on high until completely smooth. Add the tomatillos, garlic, and onion to the blender. Blend on low to medium until you reach your desired consistency. Taste and adjust with chicken bouillon, salt, sugar, or water as needed.

tomatillos, onions, garlic and water simmering on the stovetop

adding salt to the blended salsa to perfect the seasoning

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Tips & Tricks

🔥 Customizable Texture → Want it silky smooth? Blend longer. Want it chunky? Pulse lightly.
🔥 Balance is Key → Taste as you go—adjust salt, sugar, and water for the perfect blend.
🔥 Tatemar = Extra Flavor → Toasting the morita chiles properly is non-negotiable for depth.
🔥 Active Cooking Mindset → Adjust your water as needed. Ingredients change, and it's rarely a 1:1 ratio with chiles and tomatillos. Stay an active cook!

Make It & Show Me

Try this salsa out and let me know what you put it on! Tacos? Chips? Straight from the spoon? Tag me on Instagram @goatboyintl and show me your best taco shop setup.