Comments Off on OUR SAUCY STORY | March 6, 2012

OUR SAUCY STORY                             

Fresh, all natural ingredients and the authentic flavors of Mexico are what inspired me to create Larry’s All Natural Mexican Cooking Sauces and Salsa.  As a former chef at a Midwest health food restaurant, I wanted families everywhere to enjoy the true flavors of Tex-Mex food. Larry’s All Natural uses only high quality, fresh produce to create sauces with rich, distinctive flavors that are nut and allergen free. Use these vegan cooking sauces to prepare all of your favorite Mexican dishes.  Make tacos, enchiladas, chili, huevos rancheros, chicken mole and more. Also use Larry’s Salsa with chips, on grilled cheese sandwiches or to top off tacos, burritos, or Southwest inspired salads. I hope your family enjoys the distinctive flavors of Larry’s All Natural sauces as much as my family and friends do.

Larry’s All Natural Salsa and Cooking Sauces are:

Larrys Mild Chunky Salsa

  • Made with fresh, all natural ingredients including fresh garlic, onions, jalapenos, cilantro and a premium blend of herbs and spices.
  • Vegan, gluten-free, nut and allergen-free
  • Contains no preservatives
  • Our Mole Sauce is the only nut and seed-free sauce available.

Larry Sombke of Larry's All Natural

About Larry Sombke

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, and others publications. He was an associate producer and writer for Burt Wolf’s “What’s Cooking” on CNN and PBS.   Also, he was the ‘Cooking from the Garden’ columnist for the Albany Times Union and the New York Daily News and a regular guest chef on WNYT Ch. 13 in Albany.  He has also appeared on NBC’s Today Show, the Discovery Channel and on radio and television programs across the USA.