Chile Negro & Hibiscus Sauce by Salsaology

Chile Negro & Hibiscus Sauce by Salsaology


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 and savory notes of hibiscus flower. Braise, marinade or simmer and pour over your favorite ingredient. Savor this essence any way you like, you won’t be disappointed.

-Robust and zesty
-Vegetarian and Vegan-friendly
-All Natural // No Preservatives // Gluten Free
-Contains Peanuts and Tree Nuts
-Ideal for: beef, chicken, shrimp, lobster, lamb, pork, and duck
-Visit for recipes:
*Lobster & Fideo soup
*Garlic pork shanks wrapped in banana leaf
*Herb-crusted rack of lamb

Salsaology / Los Angeles:
Salsas prepared to preserve ancient recipe methods. SALSAOLOGY, the study of sauces, or salsas, is not a simple science – it is a delectable art that curates ingredients and salsa recipes from Mexico’s rich history, culture, geography, and cuisine. In each SALSAOLOGY jar, different chile combinations are highlighted and enhanced by all natural ingredients, bringing the vibrant flavors of Mexico into your kitchen every day. 

In order to begin to understand Mexican cuisine, one must first understand SALSA. Salsas, or sauces, are central to Mexican cooking, they are fundamental if not imperative. Yet, they are difficult to define. Mexican sauces vary in texture, color, flavor, ingredients, and most importantly, more often than not they feature one or several types of chiles.

With thirty-two states, each offering different climates and landscapes, Mexico yields a kaleidoscope of ingredients from each region which helps weave the unique fabric of its exciting and complex culinary traditions.

With this in mind, SALSAOLOGY takes you on a tasting tour of some of Mexico’s myriad of sauces. Keeping with tradition, our salsas are prepared to preserve ancient recipe methods that have been passed down for generations in our family; we hand toast and grind our chiles, caramelize our onions and garlic, perfectly roast our nuts, and blend our freshly toasted spices. Individually treating each ingredient builds flavor upon flavor, culminating in an incredible explosion of palatable gusto. It’s a lot of work. But SALSAOLOGY loves to do it so you don’t have to. The methods are ancient. The recipes are inspired. Buen Provecho!