¡Feliz Año Nuevo! We will return to our farmers markets in the Spring. Local Healdsburg pickup available.

Produce & Sourcing

Seasonal, Organic, Local 

Tienda Salsita works with multiple farms in the Sonoma Valley to use the best locally grown and seasonal produce. Our partner farms are organic and/or biodynamic and include:

  • Lazaro from The Patch based in Sonoma grows beautiful tomatoes
  • Manuel from Reyes farm in Windsor is growing tomatillos and chiles for our salsas.
  •  Farmer Dana and Farmer Gabriel of Summerfield Biodynamic Farm are providing us with an array of colorful biodynamic tomatoes . 
  • Libby and Ali of Beet Generation farm have incredible red serrano chiles and candy sweet tomatoes. 
  • Blue Leg Farms based in Sebastopol grows a variety of sweet and hot chiles

We source organic heirloom varieties of chile peppers, tomatoes, garlic, and fruit locally.

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

We are always looking for new folks to collaborate with, so don't hesitate to reach out.

Chiles - Peppers

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.