Airgoods

Overview

Description

Loosely inspired by the traditional Mexican marinade, Holé Molé takes 100% pure Mexican chocolate and fuses it with both fresh habanero and a variety of sweet dark fruits like blackberry, fig, mulberry and plum. The end result is a sweet and spicy finish worthy of both your abuela's carnitas and James Kenji López-Alt's Chicken Chile Verde! 2019 Zestfest Winner: X-Hot Exotic Hot Sauce Ingredients: blackberry juice, habanero chile, water, apple cider vinegar, panela sugar, plum concentrate, squash seed oil, 100% pure chocolate, fig concentrate, salt, roasted onion, mulberry molasses, guajillo chile, garlic, ancho chile, cumin, black pepper, cinnamon, cardamom

Attributes

Product details

Pack and pricing

Case pack
6 units
MSRP
$9.00
Packaging
Bottle

Product identifiers

SKU
859135006261
Category
Condiments & Savory Spreads

Origin and handling

Country of origin
United States
Storage
Refrigerate
Shelf life
1+ years

Nutritional information

Ingredients

Blackberry juice, habanero chile, water, apple cider vinegar, panela sugar, plum concentrate, squash seed oil, 100% pure chocolate, fig concentrate, salt, roasted onion, mulberry molasses, guajilo chile, garlic, ancho chile, cumin, black pepper, cinnamon, cardamom

Learn about The Karma Sauce Company

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The Karma Sauce CompanyEstablished 2010

The Karma Sauce Company was founded with the mission of providing you with the highest quality healthy and delicious foods. Foods like those we make for ourselves. No compromises, no cut corners. We prep all our products in our own micro factory and grow most of our own veggies (especially peppers) on the Karma Sauce Farm. Most everything else comes from within 50 miles. We keep our eye on quality every step of the way. All of our award winning products are gluten-free, wheat-free, soy-free, dairy-free and preservative-free. The Karma Sauce Company is dedicated to providing delicious food. Food that is good for you and a delight to your senses. When our first homemade batch of Karma Sauce was prepared for our group of locavores, the question wasn’t “Can we produce this?” but “How can we not?”