Uniquely smoked on the hills of Oaxaca, the pasilla chiles in this tomatillo-based salsa bring a campfire smokiness and a hint of sweet raisin.
The distinct flavor adds depth to richer dishes and meats. Enjoy with steak, brisket, short rib, chile Rellenos, quesadillas, and breakfast tacos, or simply dip your favorite chips.
Sobremesa is a small-batch mole and salsa company in Charleston, South Carolina. We believe in taking the time to do things right, from perfecting and crafting our products to pressing pause and enjoying them with family and friends. Because to us, food is not just something to eat—it’s an experience to savor.
A third-generation Mexican- and Italian-American, Chef Mark Ciaburri grew up in El Paso and honed his culinary career in Austin. He dove head-first into the dynamic world of regional Mexican cuisine, all the while unintentionally exploring his past through his palate. Over time, batch by batch, he developed his own personal contributions to the long and rich tradition of Mexican cooking.