Mole Hot Sauce

About this sauce

Oaxacan mole, in a bottle. An Oaxacan-style hot sauce built on four dried-toasted chiles, traditional Mexican chocolate, hoja santa, and misos. Mole negro in hot sauce form. Dried chiles dry-toasted on a hot pan: Pasilla, Ancho, Guajillo, Árbol. Peanuts, walnuts, almonds, sesame, and pumpkin seeds fry in oil. Tomatoes, sweet onion, garlic, black garlic, and plantain build the body. Traditional Mexican chocolate, the round-disc kind your abuela buys, melted into the base. Piloncillo and raisins handle the sweetness. For this batch, we used two misos by Shared Cultures, the small-batch maker in San Francisco: a Cocoa Nib Miso and a Tomato Miso, both koji-fermented with Rancho Gordo lima beans and Koda Farms Kokuho Rose rice. The pour is deep mahogany-black, denser than most hot sauces, closer to a thinned mole paste. The aroma opens with leather, dark chocolate, and deep toast. The first bite is sweet-bitter dark chocolate dusted with toasted chile, the middle is a slow chile build over miso umami, and the finish smolders like a campfire on its way out.

Ingredients

As printed on the bottle

Water, Tomatoes, Sweet Onion, Plantains, Apple Cider Vinegar, Chocolate (Sugar, Cocoa Paste, Soy Lecithin, Cinnamon), Pasilla Pepper, Ancho Pepper, Olive Oil, Piloncillo, Garlic, Guajillo Peppers, Peanuts, Walnuts, Raisins, Árbol Peppers, Cocoa Nib Miso (Large White Lima Beans, Rice, Cocoa Nibs, Salt, Water, Koji Culture), Tomato Miso (Large White Lima Beans, Rice, Tomatoes, Salt, Water, Koji Culture), Black Garlic, Almonds, Sesame Seeds, Pumpkin Seeds, Cinnamon, Salt, Black Pepper, Oregano, Hoja Santa, Allspice, Citric Acid, Cumin, Cloves.

Peppers detected automatically

• Ancho
• Chile de Árbol
• Guajillo
• Pasilla

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