Inspired by the flavors of Zacatecas, Mexico, this rich sauce is uniquely crafted by blending the aromatic and hearty flavors of the chile Negro with the earthy blend of roasted nuts, warm cinnamon and the rich sweetness of cacao which are then elevated by the sophisticated tart notes of hibiscus flower. Its texture and sweet and savory flavors are reminiscent of a traditional mole but the ingredients make it versatile enough to use as a braising sauce, marinade or simmer and pour over your favorite ingredient.
Salt and pepper your favorite protein (we recommend chicken or flank steak), and roast or grill to desired doneness. Meanwhile bring sauce and 3/4 cup of water or broth to a simmer, and cook till slightly thickened, 5-10 minutes. 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 smokey spiced cranberry sauce
to vegan stuffed mushroom caps
, there’s no end to the versatility of Salsaology simmer sauces!
Ingredients: Water, Onion, Hibiscus Flowers, Peanut Butter, Raisin, Dehydrated Chile Peppers, Pumpkin Seeds, Walnuts, Sea Salt, Tahini, Banana Puree, Olive Oil, Garlic, Spices, Cocoa Powder.