Ancho Chile & Tamarind Sauce

12 oz
$0.83 / oz
Ancho Chile & Tamarind Sauce

Product Details

Refrigerate after Opening. For optimum flavor, consume within 7 days of opening.
"I am excited to introduce Salsaology’s simmer sauces to our marketplace. Chef Lori’s seasoned pallet and cultural heritage shine throughout the layers of bold flavor in this rich and tangy sauce. With an eye for detail and commitment to meticulously sourcing California grown ingredients, pour over meat or veggies for a quick and easy dinner any night of the week." Corey, Good Eggs Buyer

This vibrant and smoky sauce is inspired by the flavors of Jalisco, Mexico. Blending smoky chiles with roasted peanuts, aromatic ground spices, and the tangy sweetness of tamarind, this versatile sauce is great for braising, marinades, barbecue or as a dipping sauce.

Simple Preparation: Salt and pepper your favorite protein (we recommend chicken or flank steak), and roast or grill to desired doneness. Meanwhile bring sauce to simmer on stove and heat thoroughly. Pour over your prepared protein and garnish with queso fresco, cilantro, and lime before serving. 

Before starting Salsaology, creator Lori honed her cooking skills as a professional chef in Southern California. For more recipe suggestions and to see how both her Mexican heritage and the rich culinary traditions of Los Angeles have influence her evolution as a chef, check out the recipe section of her website. From zesty potato salad to to a playful take on classic Korean Bibimbap, there’s no end to the versatility of Salsaology simmer sauces!    

Ingredients: Water, Tomatillos, Onion, Peanut Butter, Dehydrated Chile Peppers, Brown Sugar, Tamarind, Cilantro, Sea Salt, Garlic, Spices, Chipotle in Adobo, Olive Oil, Citric Acid

Available for Delivery

About The Producer

Los Angeles, CA
SALSAOLOGY was born out of a desire to share authentic yet distinct Mexican inspired cooking sauces; products that exemplify the exciting ingredients and tantalizing flavor combinations that are a part of Mexican cuisine. Read more