Sauces & Salsas

This fresh Mexican red adobo sauce is the key. We’re unlocking the base ingredient for many delicious foods: Birria, chorizo, barbacoa, and much more.

This recipe for spiced shredded beef with chile peanut sauce brings bright flavors, texture, and compels me to roll my eyes with each bite.

You must make this fresh blend of herbs, chiles, spices and fat. Hatch chile chimichurri belongs on anything roasted, smoked, or grilled.

The fire roasted Santa Maria salsa hits you with char, texture, and all of the savory flavors of the region. Bring on the chips and tacos!

The creamy combination of dill, dijon and mayo with the fresh crunch of pickle needs to be consumed by all, with all. Get ready to dip into this remoulade.

This Korean honey mustard sauce was an absolute experiment, and a massive success. It’s a complex flavor of smokey, spicy, sweet, and funky. It tastes SO GOOD on it’s own for dipping, or charred on the grill.

Maize Glaze, it’s a funny name but it also gives away what’s inside the sauce: Corn. The combination of mayo, chiles, hot sauce and spices reminds you right away of elotes, the Mexican street corn.

The trio of canned pineapple, pickled jalapenos and spicy pickles is the perfect bridge between a hamburger and a taco — amazing when paired with brisket.

These golden pickled mustard seeds are my favorite condiment for anything BBQ. They are tangy, fresh, and fun to bite down on as they pop in your mouth like caviar.

There is a salsa you can do anything with. Hands down, salsa macha is my favorite salsa. It’s so interesting too because…