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Taco Salsa
with Mora Pepper

This is one of the most popular salsas that you will find in the taco stands of Mexico City. The salsa can be used with any type of tacos but it is specially delicious with the tacos al pastor.

mora pepper is a dried chili similar to the chipotle pepper. It is a small chili that has a dark color, its flavor is slightly smoky and it is very spicy.

In this salsa the mora pepper is combined with the guajillo pepper that gives an appealing color and a special flavor . In the preparation tomatillos and garlic cloves are also used that help to complement the flavor of the whole preparation.

About the Recipe

  • The preparation of the salsa is a bit laborious but it is not difficult to make.
  • In case that you don’t find the mora peppers you can also use morita peppers. You will need 4 and the result is going to be quite similar.
  • The preparation time is of 15 minutes.
  • We give the recipe for 2 cups.


  • 3 Mora Peppers (.5 oz)
  • 6 Tomatillos (10.5 oz)
  • 2 Guajillo Peppers (.7 oz)
  • 3 Garlic cloves (.4 oz)
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Measuring Cup
  • 1 Cutting Board
  • 1 Tongs
  • 1 Knife

  • Directions

    Roast Many Ingredients

    1. Remove the veins and the seeds of 2 guajillo peppers and 3 mora peppers.
    2. Put on a griddle over medium heat:
    • The Guajillo Peppers with the ones you worked.
    • The Mora Peppers with the ones you worked.
    • 6 Tomatillos.

    1. Roast the chilies for approximately 1½ minutes and the tomatillos for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.

    Don’t roast the chilies for a long time because their flavor becomes bitter.

    1. Transfer from the griddle to a blender, with the tongs, the tomatillos that were roasted; then reserve.
    2. Transfer from the griddle to a saucepan, with the tongs, all the chilies that were roasted.

    Perform some Activities

    1. Cover with water the chilies that were put in the saucepan and bring it to a boil over high heat.
    2. Leave the chilies cooking in the boiling water for about 4 minutes, until they are soft.
    3. Transfer from the saucepan to the blender, with the tongs, the chilies that were cooked.
    4. Also add in the blender:
    • 3 Garlic cloves.
    • 1/4 cup of Water (2 fl oz).
    • 1/2 tablespoon of Salt.

    1. Blend very well the ingredients.

    The Best Salsa
    for your Tacos

    * This salsa will last 1 week in the refrigerator, without any problem.

    Did you like the Taco Salsa?

    Mexican Tacos

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    Chicken Tacos
    Chorizo and Potato Tacos
    Fried Potato Tacos

    Use some good tongs to make the recipe.

    Use these guajillo peppers in the salsa because they are of very good quality.

    Would you like to put the salsa in a molcajete?