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Pepper Holy Mole H

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KWD 1.750

Holy Mole pepper facts

  • Scoville heat units (SHU): 700 – 800 SHU
  • Median heat: 750 SHU
  • Origin: United States
  • Capsicum species: Annuum
  • Jalapeño reference scale: 3 to 10 times milder
  • Use: Culinary
  • Size: Approximately 7 to 9 inches long, slender
  • Flavor: Nutty, Tangy

Holy Moly! Wait I mean Holy Mole! How have you not grown this pepper? 

You can make Mexico’s famous mole sauce with this pepper. The Holy Mole pepper plant will produce 7 to 9 inches long peppers and packs a nutty, tangy, delicious flavor with a very mild heat. The pepper will ripen from green to a chocolatey brown color. But, don’t limit this pepper to only “Holy Mole Sauce,” because this pepper can be used for many culinary uses like soups, stews, seasoning rubs, and to add on salads and sandwiches. 

 Holy Mole pepper can be used when fresh or dried. Although the Pasilla pepper is the most popular pepper to use for mole sauces, there are a few advantages to growing the Holy Mole. This is bred to grow faster and produce more peppers and is disease resistant to the tobacco mosaic virus (common pepper virus) and the potato virus.  It is also milder (800 SHUs) than the Pasilla (2,500 SHUs), so this is great if you want less heat.