Halibut With Green Chile


Green Fire Roasted Chile Sauce

Halibut With Green Chile

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Green Chile Verde


Green Chile Verde

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Smoked Chorizo Tacos


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Smoked Chorizo Tacos

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Known Culinary Applications for Bunches & Bunches Moles & Sauces


3 Jars in a row

A working list of inspiration for using Bunches & Bunches Red Dried Chilaca Mole Sauce, Smoked Oaxacan Mole Sauce, or Green Fire Roasted Chile Sauce.

  • enchiladas, enchiladas, enchiladas
  • served with huevos rancheros
  • as a dip for chips
  • as a sauce for tamales
  • over eggs and under eggs
  • grilled meat baste
  • tacos, tacos, tacos
  • potatoes bravas
  • as a new best friend of crock pot cookery
  • that little something to spice up your guacamole
  • as part of your nacho extravaganza supreme
  • as a braise for pork
  • as a braise for chicken
  • as a braise for short ribs
  • as a braise for pretty much any meat or fish or vegetarian option
  • makes the best pulled pork sammies
  • 007 secret ingredient for chili
  • added to your favorite BBQ sauce for a little extra intensity
  • added to aioli or as a dip or sauce for shrimp
  • shrimp fajitas, any fajitas
  • spice up your summer coleslaw
  • shish kabab slather
  • as a compound butter and brushed on grilled corn
  • added to cooking liquor for rice
  • tossed with wings or as a layer in 7 layer dip on game day
  • on a hot dog or burger
  • smoked is a bibimbap revelation
  • more….

Enjoy! Be creative and let us know your fabulous discoveries in using these sauces.

Love B & B

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Curried Carrot and Apple Soup


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pai's soupTamalpais (Pai), chef and creator of Bunches & Bunches, was invited to contribute a recipe to Food and Wine for their November feature, Thanksgiving from America’s best artisans. 

Her creation was described as such:

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.”

– Food & Wine (November, 2014)

Here is her recipe (which calls for Bunches & Bunches Snaps) for Curried Carrot and Apple Soup:

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