Turkey with Poblano Mole Sauce
Details
For a delicious pepper puree that can be stirred into soups and sauces, toast peppers in a dry pan for a few minutes, then soak in warm water and puree until smooth. Thin the puree with vinegar if desired. Their heat ranges from 1,000 to 4,000 Scoville heat units. Ingredients: Pasilla chiles.
Spice Highlights
Processing
charred, dried
Taste Notes
sweet, smokey, earthy
Perfect For
sauces, moles
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