Salsa that's more than a dip.
Stone-Ground Artisanal Salsa • Made by Hand in Sonoma County
SALSA = Sauce.
The Cooking Sauce You’ll Reach For Every Night.
Use it to marinate, finish, or flavor your favorite meals — not just for chips.
Biodynamic and Organic Ingredients
Made in California
no sugar or preservatives added
Women-Owned • Sonoma County Made • Sustainably Sourced From Local Farms
Proudly Women Owned
"Founded in 2018 out of my home kitchen with a molcajete after living in Mexico with my family, a deep love for Mexican food culture, and a mission to bring truly artisanal salsa to U.S. tables. Tienda Salsita's stone-ground salsas honor Mexican traditions, support small sustainable farmers, and deliver unique, unforgettable flavors that go far beyond a chip dip. We strive to make a salsa that you want to have on your table at every meal. Use it as a cooking sauce, sandwich spread, marinade because it's so flavorful and will elevate every meal! Buen Provecho. "
-Kathleen
Founder of Tienda Salsita
Tienda Salsita supports local agriculture and small farms by using seasonal produce to create the highest quality, shelf stable stone ground salsa. Our products elevate everyday meals.
- Preservative Free
- Sugar Free
- No added water
- Vegan & Gluten Free
- Just pure, clean ingredients
“I have learned two things: Salsa is not easy to make, and no two salsas are alike.” — Vogue Mexico
“Masienda founder Jorge Gaviria is a fan of small-batch salsa line Tienda Salsita. His favorite variety is their salsa chile morita, made with smoked jalapeños.” — Thrillist
“Full of heat, smoke, and crunch… I love it as a standalone sauce on fish or meat.” — Lesley Suter, Eater
“The holiday season is the time to show that extra bit of gratitude… here’s our list of gift ideas.” — Remodelista
Kathleen "Catalina" Mueller makes some of the best, fresh, organic salsa in Sonoma County. Her business is called Tienda Salsita and she sources all ingredients locally. She started her company grinding her salsa by hand in a molcajete and now she continues to stone grind but uses a traditional molino, stone mill.
“Spicy and smoky, this beloved and versatile Mexican condiment packs a plethora of flavors and textures.” — America’s Test Kitchen