Original artwork by Jacobo y Maria Angeles. Chef Susana Trilling's Mole Coloradito Sauce: A rich and satisfying flavor, Mole Coloradito Sauce is a blend of smoked and dried chiles and other Oaxacan ingredients like ripe tomatoes, nuts, seeds, spices, our own house-made chocolate and criollo corn tortillas. This mole is a reflection of chef, cookbook author & 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. Buen Provecho, Susana. Heat & serve.

Filtered Water, Tomatoes, Safflower Oil, Sugar, Corn Tortillas, Ripe Plantains, Dried Chile Ancho Rojo, Sesame Seeds, Sea Salt, Oaxacan Chocolate, Dried Chile Guajillo, Peanuts, Raisins, Citric Acid, Smoked Chile Morita, Garlic, Cinnamon, Whole Almonds And Dried Oaxacan Oregano

Ready to use. Shake well.

Susana's Cooking Tips: Poach, roast or grill chicken, pork or shrimp. Vegan options use potatoes, green beans or tofu. Shake well before each use, separation is natural. Heat mole in a saucepan until consistency coats the back of a spoon. Add water or stock as needed. Serve warm mole over meat or vegetables.

Refrigerate after opening