Mole Negro

Created by Chef Olea’s using his traditional family recipe that includes chile pasilla, chile negro, chile mulato, chile ancho, and Mexican dark chocolate. The flavor is sweet and smoky and it is medium hot. Best with all types of poultry .

All Sazon Moles are best served heated, while Sazon Salsas do not need to be heated and are best served room temperature or chilled. Once the vacuum seal is broken they can be refrigerated for up to 10 days.