Chili in Herre
Invite your tastebuds on a whirlwind tour of Mexico, with Lori Sandoval as your guide.
Her Ancho Chile & Tamarind Sauce is inspired by the Jalisco region, where sweet/sour tamarind fruit grows copiously on beautiful trees. Combining it with mildly hot, smoky/fruity ancho chile makes for a rich, addictive "x-factor" to both savory and sweet dishes.
Chile Negro & Hibiscus Sauce, inspired by the rugged Zacatecas region's hearty cuisine, blends the mild heat and raisin-and-cocoa flavor of chile negro with the tart, cranberry-like flavor of hibiscus for a one-two flavor punch. Lori adds nuts, cinnamon, and cacao to create a earthy and inspired mole.
Her slightly sweet, Oaxaca-inspired Tres Chiles & Mezcal gives the chile trio of that region's famous mole negro a delicious smoky dimension via the addition of the iconic, agave-based local hooch. Made in California.
Click here for recipes using the Mexican Cooking Sauces.
We spoke with Lori about entrepreneurship, inspiration, and, of course, tasty salsas. Read more on our blog.