MOLE PASTE BOO BEST OF OAXACA
Characteristics: A black paste made mainly from chili and spices, with a sweet and spicy flavor and a characteristic smell. It represents like no other the nurtured richness of the sociocultural, historical, and traditional values that make up the culinary richness of Oaxaca, the artisanal flavor of gastronomy, a product of the mixture between its herbs, spices, and endemic chilies.
Use: It is traditionally served with previously cooked turkey, chicken, or pork meat. In addition, the dish is accompanied by white rice and corn tortillas or tostadas. In Oaxaca, it is customary for the leftover mole to be used to prepare enchiladas during weddings or baptisms.
INGREDIENTS: Black chili, mulatto chili, pasilla chili, ancho chili, guajillo chili, chilhuacle chili, banana, ginger, onion, tomato, tomatillo, clove, black pepper and fat, bread, tortillas, marjoram, avocado leaf and oregano.
SHELF LIFE & STORAGE CONSERVATION: Keep it in a dry and fresh place. Once prepared you cannot stay more than 12 hours. Unless it is refrigerated.
CONSUMPTION RESTRICTIONS: May contain sulfites.
Cont. 16 Oz.