This mole is a reflection of chef, cookbook author, and television host Susana Trilling's 35+ years in Oaxaca, home of her world-renowned Seasons of my Heart Cooking School, where she shares her love of the regional cuisine and culture. Each mole is based on recipes that have been handed down for generations and offers a true taste of Oaxaca.
Cooking tips: Poach, roast, or grill chicken, turkey, or pork; for vegans use mushrooms, cauliflower, or tofu. Heat the mole in a saucepan until the consistency coats the back of a spoon. Serve the warm mole over your meat or vegetables. Enjoy!
Known as the king of moles, Mole Negro is a well-balanced, delicious layered sauce made with a blend of smoked and dried chiles plus nuts, spices, tomatoes, tomatillos, house-made chocolate and criollo corn tortillas.
- Gluten-free
- Vegan
- non-GMO Project Verified
Ingredients: filtered water, tomatoes, tomatillos, safflower oil, ripe plantains, sugar, dried chile ancho negro, sesame seeds, corn tortillas, Oaxacan chocolate, sea salt, dried chile guajillo, peanuts, raisins, dried chile chilhuacle negro, dried chile pasilla Mexicano, smoked chili morita, garlic, cinnamon, whole almonds, citric acid, dried Oaxacan oregano.
Contains tree nuts, peanuts, sesame seeds.
A 12 ounce glass jar
