A family recipe from Jalisco — Handmade traditional vegan pipián mole. Pumpkin seeds blended with nuts, chilis and fresh vegetables.
A Dozen Culinary Awards
Thirty Years of Artistry.
Defrost bag in refrigerator overnight. Once defrosted, pour contents into a saucepan over medium heat. Add desired proteins or vegetables to the heated sauce and enjoy.
Chile Guajillo, Chile de Arbol, Red Bell Pepper, Green Bell Pepper, Corn Oil, Vegetable Stock, Tomatoes, Garlic, White Onions, Green Onion, Cabbage, Oregano, Yellow Squash, Tomatillo, Cilantro, Carrots, Zucchini, Cumin, Black Pepper, Cloves, Peanuts, Pumpkin Seeds, Sesame Seeds, Pecans, Almonds, Salt.