FAQ

Sabor de Salsita uses a both dried chiles and fresh chiles. Read about our chiles below.

Chile Morita

Morita chiles are jalapeño peppers that have fully ripened red on the vine, harvested, and smoked. Moritas are the sister pepper to the Chipotle and are similarly smoky tasting but are smoked for less time leaving them soft with a fruity, rich flavor. Grown predominantly in the Chihuahua region of Northern Mexico and also in the South West of the US.

Chile de Árbol

Chile de Árbol is a small and thin Mexican pepper, growing 2-3 inches long and less than a ½ inch wide. Chile de Árbol means “chili of the tree” in Spanish, a name which refers to the woody stem of the pepper. This little pepper is hot, with a hint of nuttiness and some grassy undertones. These chiles can be found growing in the state of Jalisco, Nayarit, and the Central Valley of Mexico.

Chile Guajillo

Chile Guajillos are one of the most commonly used chilies in Mexican cuisine. With a bright, tangy flavor and a moderate fruity heat. These chilies are generally toasted and added into marinades, moles, salsas, sauces, and soups. They have a dynamic fruity flavor, almost sweet and a little smoky. Usually low heat, these chiles are used for their flavor rather then spice.

Seasonal Chiles and Local Produce

Sabor de Salsita works with multiple farms in the Hudson Valley to use as much locally grown and seasonal produce. Sparrowbush farm is one of our first collaborations. We source heirloom varieties of chile peppers from Sparrowbush, as well as tomatoes and garlic. Common Hands Farm grows beautiful tomatillos, cilantro, and jalapeños for our fresh Salsa Verde. Sabor de Salsita is making an organic line of salsa that will be available this Fall, sourcing from Liberty Farm and Ironwood farm which are both certified Organic.