Water, Tomato Puree (Water, Tomato Paste), Cane Sugar, Tomatillo Puree, Guajillo Chili Puree (Water, Dried Guajillo Chiles), Fig Paste (Fig Paste, Fig Concentrate), Peanut Butter (Roasted Peanuts, Peanut Oil), Onion, Soy Oil, Salt, White Vinegar, Corn Starch, Dutch Cocoa (processed with Alkali), Roasted Garlic Puree, Chicken Stock (Chicken Stock, Salt), Sesame Seeds, Pumpkin Seeds, Ancho Powder, Dried Oregano, Dried Marjoram, Cinnamon Powder, Caramel Color, Fennel Seed Powder, Black Pepper, Clove.
Refrigerate after opening. Heat and Serve. Chef Tips: Use 1 jar for each 1 pound of chicken, pork or tofu. Pan sear 1 lb chicken thighs in 1 Tbsp olive oil in a skillet until lightly browned and thoroughly cooked to 165 degrees F. Stir in 1 jar of mole sauce; simmer about 15 min. Serve over rice or vegetables. Add mole sauce to braise large cuts of meat in the oven.
