Ingredients
- 2 ripe roma tomatoes
- 1 pound tomatillos husked and rinsed
- 4 to 5 chiles de árbol stemmed
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 thin slice of white onion
- 1 teaspoon kosher salt or to taste
To Prepare
- In a medium saucepan add the tomatoes and tomatillos and cover with water. Bring to a boil, then reduce to a simmer, and cook until soft, about 10 minutes.
- Place the cooked tomatoes and tomatillos in a blender along with the chiles de árbol, oregano, onion slice, and salt, and puree until smooth. Adjust salt if necessary.
Comments
31comments inSalsita Tapatía
Eddy Walker
Mar 20
We just made this to go with your Jalisco-Style Birria. We did a taste test and we love the Mexican oregano over the other types.
Last night that meal wasn’t ready so we stopped at the local market. We bought four chicken mole tamales and put the sauce from the Birria over it. It was so good.
We are having a feast tonight and so looking forward to it.
Pati Jinich
Mar 31
Super yum!
Bette
Nov 07
The 1 tsp of oregano was very strong and over powering. I will put maybe 1/4 next time. It tastes good otherwise
Pati Jinich
Nov 09
Awesome, add as much as you like Bette 😉
Saba
Mar 29
Hi dear, I love your recipes of salsa. I’m not Mexican, but I want to know, why do you call it salsita, and sometimes salsa? I’ll be glad if you help me to call it salsita moe mindfully. Thank you!
Pati Jinich
Jun 12
Salsita actually means just “little salsa” and I guess I use it when it is a simpler but yummy everyday salsa Saba 😉
Estela N Ramirez
Jan 13
Patty can you show me how to make quesa birrias with the masa for the tortilla they are famous and Machitos and Birria
Pati Jinich
Jan 29
I call quesabirrias “birriadillas” and here is my recipe for you Estela 🙂 http://patijinich.com/birriadillas/
Meghan W.
Oct 06
How long does this salsa keep?
You are wonderful, Pati! Thank you for all that you do and share with the world!
Pati Jinich
Oct 18
A week in the freezer Meghan, thanks to you for following 🙂
Guadalupe Zarate
Jul 21
Awesome sauce
Pati Jinich
Aug 04
Glad you liked it!
Paul
Jul 20
I love this recipe. I used double the chiles de árbol, because I love the taste of them. This is my new favorite daily salsa.
Pati Jinich
Jul 28
So glad to hear, thanks for sharing Paul!
Debra poe
Mar 02
Love all your recipes
Pati Jinich
Mar 04
Thanks so much Debra, un abrazo!
Kerry Vincent
Feb 02
Pati, this salsa is just delicious whether on a chip, a taco, or as an enchilada sauce. I can eat it by the spoonful. I followed the recipe exactly except I added a sixth pepper (I’m a guy from Texas). For those commenters asking, I think the chile de arbol is what puts this salsa over the top. We have them in every grocery store, but you can find them online very easily.
Thank you Pati.
Pati Jinich
Feb 03
Awesome! Chile de arbol is indeed full of flavor Kerry!
Anonymous
Jan 23
I love to watch your show. God bless you and family.
Pati Jinich
Jan 23
Thank you so much 😉
Rebecca R Carrillo
Jan 19
Can you
use jalapeno instead of the chilies de
Arbol
Pati Jinich
Jan 22
You could Rebecca, although a better sub for chile the arbol would be cayenne peppers. Enjoy!
Michelle
Jan 15
Do you use Mexican oregano or regular oregano? Does it matter which one I use since the flavors are so distinct?
Pati Jinich
Feb 07
If available, I try to use Mexican oregano, if not, regular works fine Michelle.
Blanca E. Chaidez
Oct 27
Do I need to boil the chiles too?
Pati Jinich
Oct 29
Not for this one Blanca 🙂
Karon.hoover@comcast.net
Sep 19
Just made your Salsa Tapatia, Fabulous!!! Couldn’t find chilis de arbol, substituted serrano, that was the only change I made. Love, love, love this salsa, delicious!! Trying salsa callejera next, can’t wait.
Thanks you so much
Karon
Pati Jinich
Oct 04
Good sub Karon, so glad you enjoyed the Tapatia and are on to the Callejera! Let me know how you like it 😉
Tim Dudley
Sep 17
This looks really really good! How do I do this recipe with dried arbols?
Thanks –
Pati Jinich
Sep 19
Boil the dried chiles together with the tomatoes and tomatillos to rehydrate them Tim. Enjoy 🙂
Gregory Jarvinen
Nov 30
Worked great with the dried arbols. ¡Sabe delicioso!