Larry's Chicken Mole Sloppy Joe with Jalapeno Cole Slaw

Easy Sloppy Joe Recipe made with Larry's Mole Sauce

Larry's Chicken Mole Sloppy Joe with Jalapeno Cole Slaw is a slightly spicy alternative to boring regular sloppy Joe sandwiches. This dish is very easy to make because you use already roasted chicken and bagged cole slaw from the grocery store.

1 lb roasted chicken chopped or shredded
1 16 oz. jar Larry's Southwestern Mole Sauce
4 to 6 hamburger buns
1 lb bagged fresh cole slaw from the produce section
1 cup mayo
1 tablespoon freshly squeezed lime juice
2 to 3 minced fresh jalapeno
salt and pepper to taste

1. Place the chopped or shredded chicken and Larry's Mole Sauce in a medium sauce pan.
2. Warm the mixture over medium heat, covered, for five minutes until it is hot.
3. Make the cole slaw by putting the cabbage mixture in a medium bowl, add the mayo, lime juice and minced jalapeno, salt and pepper. Stir to blend well.
4. Place a large scoop of chicken mole on a bun, top with a large scoop of cole slaw and serve.
5. Serves 3 to 6.

Check out more of Larry's recipes at his website.
Where to buy Larry's Sauces

Larry's Sauces Has New Distributor for Food Service

Purdy & Sons

Larry's Southwestern Sauces for Food Service are now distributed by Purdy and Sons in Sherburne, NY and are available for colleges, schools, restaurants and others kitchens in Upstate New York from Rochester, to Plattsburgh, to Albany, to Westchester and even New York City.

Larry's Ranchero, Chipotle and Mole Sauces in one gallon containers for food service are co-packed at Brooks Bottling in Oneonta, NY.

Larry's Sauces are now being served at SUNY Oneonta and SUNY Albany.

If you are looking to add all-natural, easy-to-use, delicious sauces made with fresh ingredients LOCALLY in New York, place an order next time you see Dan Purdy or contact Purdy's at sales@purdyfoods.com or contact Cathy Herman at cathy@larrysauces.com.   

Ranchero Breakfast Burritos

Larry's Ranchero Breakfast Burrito

Ranchero Breakfast Burritos

Breakfast burritos are popular in restaurants everywhere. With Larry's Ranchero Sauce, you can make your own all-natural breakfast burritos at home any day you want.

1 16 oz. jar Larry's Southwestern Ranchero Sauce
4 (10 inch) flour, whole wheat or gluten free tortillas
1 lb. chopped chorizo or pork breakfast sausage
4 eggs
1/2 pound grated mild cheddar cheese

1. Warm the jar of Larry's Ranchero Sauce over medium heat.
2. Warm the tortillas in a large skillet on low heat until soft and pliable.
3. Brown the sausage in a skillet over medium heat until cooked through. Drain off any excess oil.
4. Scramble the eggs.
5. Make a breakfast burrito by laying a warm tortilla on a flat work surface. Spoon 1/4 cup Larry's Ranchero Sauce over the tortilla. Add 1/4 of the sausage, 1/4 of the scrambled eggs and 1/4 of the grated cheese on the tortilla.
6. Fold the tortilla like an envelope and place it on a warm plate. Serve with a small dish filled with 1/4 cup Larry's Ranchero Sauce for dipping. Make the rest of the burritos and serve.

Huevos Rancheros

Use Larry's Ranchero Sauce to make breakfast burritos and huevos rancheros.   Where to buy Larry's Sauces

Chipotle Summer Vegetable Soup with Hominy

Chipotle Summer Vegetable Soup with Hominy

Chipotle summer vegetable soup with hominy is a great way to use all of those vegetables you just bought at the farmer's market and the roast chicken you bought at the grocery store. The addition of Larry's Chipotle Sauce brings a lot of flavor to this soup. I grew up eating hominy because my mother liked it but it is a common ingredient in the Mexican soup pozole. (If you leave the chicken out of this dish and use vegetable stock, you have a delicious vegetarian dish.)
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced zucchini
1 cup green beans, cut into half inch lengths
1 15/16 oz. can hominy, drained
1 16 oz. jar Larry's Chipotle Sauce
16 oz. chicken or vegetable stock or water
2 cups chopped roasted chicken
salt and pepper to taste
Tortilla chips, wedges of lime, sour cream

• Heat the oil over medium in a four quart pot. Add the vegetables and cook, stirring, for five minutes.
• Add the hominy, Larry's Chipotle Sauce, and stock.
• Cover, reduce the heat to low and simmer for 15 minutes.
• Add the chicken and cook for five minutes.
• Add salt and pepper if needed and serve with tortilla chips, a squeeze of fresh lime and a spoonful of sour cream in desired. Serves 4.

Larry's Southwestern Sauces at the Fancy Food Show Summer 2015

Kit and Gena at Summer Fancy Food 2015

Kit and Gena helping out at Larry's Southwestern Sauces booth at the Summer 2015 Fancy Food Show at the Javits Center in New York.

Great show!

Larry at the Summer Fancy Food Show in NYC

Larry's Southwestern Sauces will be at booth 4727 in the New York aisle at the Summer Fancy Food Show at the Javits Center in NYC on June 28, 29 and 30. Drop by my booth for some delicious samples.

On Sunday it will be Huevos Rancheros Brunch.

On Monday it will be Chicken Mole Monday.

On Tuesday, it will be Taquito Tuesday

Price Chopper Stores Carry Larry's Southwestern Sauces

Price Chopper Stores in Niskayuna, Colonie,
Slingerlands, Saratoga Springs, Clifton Park, Albany/Westgate, and East Greenbush all carry Larry's Southwestern Sauces.

Market Bistro in Latham does, too.

So does the new Market 32 store in Wilton.

Adams Fairacre Farms Poughkeepsie Demo

Mother and Daughter Speaking Italian

Food lovers at Adams Fairacre Farms in Poughkeepsie, NY

LOVE Larry's Southwestern Sauces.

Happy Family

She Likes Larry's Sauces

Larry's Sauces now in Brennans Markets in Wisconsin

Brennans Markets in Madison, Brookfield, Monroe and Oconomowoc, Wisconsin are now carrying Larry's Ranchero, Chipotle and Mole Sauces.

We at Larry's are proud to be a part of this family-owned locally-oriented group of stores in Southern Wisconsin.

Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Southwestern Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas or under the broiler. The slightly oily salmon matches really well with the dark rich Mole Sauce making this your go-to fish on the grill recipe.

4 six to eight oz. salmon fillets or steaks
1 teaspoon each salt and black pepper
1 16 oz. jar Larry's Southwestern Mole Sauce
1 tsp. each salt and pepper
2 tblsp vegetable oil

• Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.
• Pour 1 cup of Larry's Southwestern Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 15 to 30 minutes.
• Prepare your barbecue grill or broiler for medium heat. Clean the grill and brush it with the vegetable oil. For the broiler, lay a sheet of foil on the broiler pan and brush with the vegetable oil.
• Place the salmon pieces on the grill or broiler pan and cook 3 to 5 minutes per side, basting with the marinade.
• Remove the salmon from the grill or broiler and plate. Heat the remaining mole sauce from the jar and serve on the side.
• Serves 4.