Salsita Tapatía


Salsita Tapatía

Salsita Tapatía

Recipe Yield

2 cups

Cooking time

10 minutes

Rate this recipe

4.89 from 9 votes


  • 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.


31comments inSalsita Tapatía

  1. 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.

    1. Pati Jinich

      Mar 31

      Super yum!

  2. 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

    1. Pati Jinich

      Nov 09

      Awesome, add as much as you like Bette 😉

  3. 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!

    1. 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 😉

  4. 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

    1. Pati Jinich

      Jan 29

      I call quesabirrias “birriadillas” and here is my recipe for you Estela 🙂

  5. 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!

    1. Pati Jinich

      Oct 18

      A week in the freezer Meghan, thanks to you for following 🙂

  6. Guadalupe Zarate

    Jul 21

    Awesome sauce

    1. Pati Jinich

      Aug 04

      Glad you liked it!

  7. 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.

    1. Pati Jinich

      Jul 28

      So glad to hear, thanks for sharing Paul!

  8. Debra poe

    Mar 02

    Love all your recipes

    1. Pati Jinich

      Mar 04

      Thanks so much Debra, un abrazo!

  9. 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.

    1. Pati Jinich

      Feb 03

      Awesome! Chile de arbol is indeed full of flavor Kerry!

  10. Anonymous

    Jan 23

    I love to watch your show. God bless you and family.

    1. Pati Jinich

      Jan 23

      Thank you so much 😉

  11. Rebecca R Carrillo

    Jan 19

    Can you
    use jalapeno instead of the chilies de

    1. Pati Jinich

      Jan 22

      You could Rebecca, although a better sub for chile the arbol would be cayenne peppers. Enjoy!

  12. Michelle

    Jan 15

    Do you use Mexican oregano or regular oregano? Does it matter which one I use since the flavors are so distinct?

    1. Pati Jinich

      Feb 07

      If available, I try to use Mexican oregano, if not, regular works fine Michelle.

  13. Blanca E. Chaidez

    Oct 27

    Do I need to boil the chiles too?

    1. Pati Jinich

      Oct 29

      Not for this one Blanca 🙂


    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

    1. 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 😉

  15. Tim Dudley

    Sep 17

    This looks really really good! How do I do this recipe with dried arbols?

    Thanks –

    1. Pati Jinich

      Sep 19

      Boil the dried chiles together with the tomatoes and tomatillos to rehydrate them Tim. Enjoy 🙂

      1. Gregory Jarvinen

        Nov 30

        Worked great with the dried arbols. ¡Sabe delicioso!

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