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Bottle of ONIMA Pantry Mole sauce on a white background
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Bottle of ONIMA Pantry Mole sauce on a white background
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Mole Hot Sauce

$13.99
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  • Description

Oaxacan mole, in a bottle.

An Oaxacan-style hot sauce built on four dried-toasted chiles, traditional Mexican chocolate, hoja santa, and misos.

Mole negro in hot sauce form. Dried chiles dry-toasted on a hot pan: Pasilla, Ancho, Guajillo, Árbol. Peanuts, walnuts, almonds, sesame, and pumpkin seeds fry in oil. Tomatoes, sweet onion, garlic, black garlic, and plantain build the body. Traditional Mexican chocolate, the round-disc kind your abuela buys, melted into the base. Piloncillo and raisins handle the sweetness.

For this batch, we used two misos by Shared Cultures, the small-batch maker in San Francisco: a Cocoa Nib Miso and a Tomato Miso, both koji-fermented with Rancho Gordo lima beans and Koda Farms Kokuho Rose rice.

The pour is deep mahogany-black, denser than most hot sauces, closer to a thinned mole paste. The aroma opens with leather, dark chocolate, and deep toast. The first bite is sweet-bitter dark chocolate dusted with toasted chile, the middle is a slow chile build over miso umami, and the finish smolders like a campfire on its way out.

Mole Hot Sauce

$13.99

What makes it different

House-Fermented Misos

Cocoa Nib and Tomato misos fermented by Shared Culture.

Built Slowly

Chiles dry-toasted, nuts and seeds fried, every layer added one at a time.

Hoja Santa

A Mexican aromatic leaf with anise, eucalyptus, and black pepper notes. Used in traditional Oaxacan cooking.

Sweetened the Old Way

Mexican chocolate, piloncillo, and raisins are the sweet elements.

FLAVOR PROFILES

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Heat: 3/10

A gentle chile build that smolders on the finish rather than burning.

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Savory: 6/10

The two misos carry it, deep and slow-aged under the chile and chocolate.

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Acid: 2/10

Low and rounded, just enough lift to keep the richness from going flat.

Pairs naturally with

Best drizzled over roasted sweet potatoes, where the orange and black on the plate is gorgeous and the chile-chocolate base finds the sweetness nothing else can. It also belongs on rice bowls, grilled meats, roasted chicken, tacos, eggs, black beans, mac and cheese. Mole crosses the bar too, working as the bittering component in a [mezcal negroni](https://en.wikipedia.org/wiki/Negroni) in place of Campari, all savory, slow-aged cocktail energy. A drizzle, a stir-in, or a spoon at the table, and because the flavor is so dense, a teaspoon does the work of a tablespoon of most hot sauces.

  • Grilled steak, lamb, or pork
  • Black beans and refried beans
  • Carnitas, al pastor, barbacoa tacos
  • Roasted sweet potatoes and squash
  • Tamales and quesadillas
  • Mezcal cocktails

STILL HAVE QUESTIONS?

What is Mole?

Like opening a complex spirit. Leather, dark chocolate, deep toast, roasty nuts. Mid-build chile heat with a smoky, fruity finish like a campfire's last embers.

What does Mole taste like?

Like opening a complex spirit. Leather, dark chocolate, deep toast, roasty nuts. Mid-build chile heat with a smoky, fruity finish like a campfire's last embers.

What's the difference between Mole and traditional mole paste?

Traditional mole paste is a thick, jarred reduction meant to be thinned with stock for a sauce. Mole is a bottled hot sauce, pourable and shelf-stable, that captures the same techniques and ingredients in a 5-ounce format. Use it as a drizzle, marinade, or finishing sauce.

What's Shared Cultures?

A small-batch koji fermentation maker in Potrero Hill, San Francisco, known for misos made with Rancho Gordo heirloom beans and Koda Farms organic rice. Mole uses two of their misos: Cocoa Nib Miso and Tomato Miso.

Does Mole contain allergens?

Yes. Mole contains almond, walnut, peanut, soy, and sesame.

What are the full ingredients?

Water, Tomatoes, Sweet Onion, Plantains, Apple Cider Vinegar, Mexican Chocolate (Sugar, Cocoa Paste, Soy Lecithin, Cinnamon), Pasilla Pepper, Ancho Pepper, Olive Oil, Piloncillo, Garlic, Guajillo Peppers, Peanuts, Walnuts, Raisins, Árbol Peppers, Cocoa Nib Miso (Rancho Gordo Large White Lima Beans, Organic Kokuho Rose Rice, Cocoa Nibs, Sea Salt, Water, Koji Culture), Tomato Miso (Rancho Gordo Large White Lima Beans, Organic Kokuho Rose Rice, San Marzano Tomatoes, Sea Salt, Water, Koji Culture), Black Garlic, Almonds, Sesame Seeds, Pumpkin Seeds, Cinnamon, Salt, Black Pepper, Oregano, Hoja Santa, Allspice, Citric Acid, Cumin, Cloves.
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