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The traditional Mexican flavor. San Luis has made a sauce that not only captures the flavor of the Cascabel, but also exploits it while adding heat with the chile de Arbol. The bottle itself is a basic plastic squeeze, with a top that you have to puncture. The sauce flows easy, just a bit thick and not runny, and the color is an intense brick red. It looks like they literally took cascabels, de arbols and anchos and ground the living hell out of them (which is probably the case).
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