Mark Slawson, the savory side of the Bunches & Bunches kitchen, doesn't get far into his day without asking "what's for dinner?" Here at Mouth, we agree, and our weeknight dinners have gotten an easy boost from Mark's rich and spiced mole sauces.
In the mood for the bold bright flavors of real Mexican cuisine? This fresh and vibrant sauce is the silver bullet to an amazing meal. Mark hand-roasts dried chilaca chiles (aka Pasilla peppers), then blends their mild heat with ancho chiles (aka poblanos), zesty lime, almonds, tomato, semi-sweet chocolate (a mole staple!). The thick, deep red sauce is slightly sweet, and stands up to just about any preparation.
Mark and his culinary partner in crime, Pai (the sweets one), recommend dousing shredded chicken for tacos or enchiladas, fried eggs, braised pork, rice, coleslaw and more. Sneak a scoop or two into homemade chili. Fold into guacamole or queso and chip dip away.
Water, onions, dried chilaca chiles (chile negros), ancho chiles, lime juice, garlic, almonds, vegetable oil (safflower oil and/or sunflower oil), pumpkin seeds, cilantro, salt, raisins, semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors), tomato paste (tomato paste, citric acid), cumin, coriander, chipotle powder, dried oregano. Comes in a 15 oz jar.
NOTE: Made in a facility that also processes peanuts, treenuts, wheat and milk.
(if not, how abouta ginger ale?)