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Southwest Mole

Festive flavors from Mexico, Greek Island Spice Style! A traditional blend of Ancho and Serrano chilis, fresh cilantro, sweet sun dried tomatoes and of course, the deepest, richest chocolate from Mexico. Use as a base for sauces, marinade for chicken, pork and seafood.

Menu Suggestions:
  • Grilled Chicken with Mole Sauce
  • Grouper Fingers with Mole Sour Cream Garnish
  • Cilantro Seared Scallops with Mole Buerre Blanc
  • Enchiladas in Mole sauce
May be extended with stock and/or heavy cream for sauce on chicken or seafood, or tossed over pasta. Use full strength as a marinade for poultry or seafood. Can also be used to flavor sour cream or mayonnaise for dipping.

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