About Larry's Sauces
Larry’s Southwestern Mole, Chipotle and Ranchero SaucesLarry’s Southwestern Sauces are original recipes inspired by the foods of Mexico and the American Southwest. You can use Larry’s traditional home-style Ranchero Sauce, Chipotle Sauce and Mole Sauce to make huevos rancheros, chili, tacos, enchiladas, burritos, nachos, chicken mole, pulled pork, seafood, quesadillas, pork carnitas, and more. Made with healthy all-natural ingredients, these delicious sauces will bring the flavors of the Southwest to your table.
Ingredient List: tomatoes, onions, water, canola oil, fresh jalapeno, fresh garlic, fresh cilantro, spices, sugar, kosher salt, citric acid and coarse ground black pepper.
Chipotle sauce has the addition of chipotle peppers, which are smoked jalapenos.
Mole sauce has the addition of cocoa and other secret spices. There are no tree or ground nuts in Larry's Mole Sauce. .
Larry’s Sauces are unique to the American market. They are made with premium all-natural ingredients including; crushed tomatoes, fresh jalapeno, fresh cilantro and a blend of premium chili powder and other spices. There are no preservatives or added colorings, they are vegan and gluten-free and made with no tree or ground nuts.
Larry’s Sauces will sell in the gourmet section, the natural foods section or the Mexican/Latin section of any grocery or specialty store.
Larry’s all-natural sauces are not salsas. Instead they are cooking sauces packed in 16-ounce glass jars available to be shipped 12 to a case and by pallet. Call for pricing.
To buy Larry’s Sauces, contact Larry’s Foods, P.O. Box 38, Slingerlands, NY 12159. Or call 518-852-9274. Email larry@larrysauces.com.
Larry’s Southwestern Sauces are packed by Casa Visco Fine Foods in Rotterdam, NY and Nelson Farms near Syracuse, NY. Nelson Farms is a leading partner in the Pride of New York program which is designed to encourage local, small-scale agriculture and food production.
Biography for Larry Sombke of Larry’s Southwestern Sauces
Larry Sombke is a cookbook author, a food and garden writer and a radio and television producer. He enjoys preparing foods from his own garden and from farmer’s markets.
He developed his Southwestern cooking sauces when he was a chef at a natural foods restaurant in the Midwest. Influenced by the regional dishes of Texas, Southern California, Oaxaca, and the Yucatan in Mexico, his cooking sauces help home cooks easily prepare and enjoy the flavorful restaurant dishes of the Southwest and Mexico.
Larry is the author of six cookbooks including; Beautiful Easy Herbs (Rodale Press), Fearless Entertaining, (E.P. Dutton), Glorious Roots: Recipes for Healthy Tasty Vegetables (MasterMedia) and Omelets; Eggs at Their Best (St. Martins).
Larry’s food articles have appeared in The New York Times, Esquire, Food &Wine, New York Magazine, USA TODAY, New York Daily News, New York Post and others. He was the ‘Cooking from the Garden’ columnist for the Albany Times Union and was a regular guest chef on WNYT Ch. 13 in Albany. He has appeared on NBC’s Today Show, the Discovery Channel and on radio and television programs across the USA.
Larry was an associate producer on “What’s Cooking with Burt Wolf” and “Burt Wolf’s Travels” on PBS and CNN. He owned and operated The Private Chef, a personalized catering business in New York and the Hamptons and he was the chef to an American family in Mallorca, Spain.
He is also the author of five gardening books and three books on sustainable green living. He was the garden columnist for the New York Daily News and the Albany Times Union. For ten years he was the award-winning “Natural Gardener” on Northeast Public Radio. He lives with his family in Delmar, NY.
