





The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavor from spicy adobo and complex mole negro sauces. Rich and thick, this sauce is made with Stout beer, piloncillo (a raw form of unprocessed cane sugar), Chipotle pepper, and black sesame seeds.
Store sauce in tightly covered container in refrigerator up to 1 week. Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish and pork.