Mole Rojo

Mole Rojo
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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 beef, pork, or fish; for vegans use cauliflower, carrots, or zucchini. 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!

Mole Rojo Sauce comes from a blend of smoked and dried chiles plus local Oaxacan ripe tomatoes and a small amount of our chocolate that we make ourselves to balance out the flavor.

  • Gluten-free
  • Vegan
  • non-GMO Project Verified

Ingredients: tomatoes, filtered water, safflower oil, sugar, dried chile ancho rojo, sesame seeds, sea salt, Oaxacan chocolate, dried chile guajillo, peanuts, raisins, smoked chili morita, garlic, cinnamon, whole almonds, smoked chile chipotle seco, dried Oaxacan oregano.

Contains tree nuts, peanuts, sesame seeds.

Best By: 31July2025

A 12 ounce glass jar
Price: $16.99
On Sale! $14.99 		Quantity
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Reviews

Average rating:
average rating 100%
  
1 reviews

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Featured positive reviews:

average rating 100%
The real deal 01/13/2024
By Redstucco
This mole in a jar is amazing, with incredibly deep and developed flavors. The product description gives good suggestions for its use, but my first use was to save a boring soup. I'd made a pot of carrot soup... a respectable puree of roasted carrots, sauteed onion, broth, fresh ginger, like so many recipes you find online. And it was just HO HUM. So I added a drained can of hominy and several spoonfuls of this Mole Rojo - until the spice level was just enough to get your attention, and garnished my servings with sliced avocado and a swirl of cream, and I had made a hearty and memorable "carrot mole-pozole." Great item for my pantry!