Go Back
mole bitters

Mole Bitters



  • Heat a pot of water to 140 degrees Fahrenheit. 
  • Cut the stems off the ancho peppers, then slice the chilies open lengthwise. Remove the seeds from the interior, then roughly chop the anchos. 
  • Place all ingredients in a one quart mason jar, then seal the jar airtight.
    Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours.
  • Place the mason jar in the hot water. Leave it there for 3 hours.
  • Fill a large mixing bowl with water and ice, leaving some room (about 3/4 filled). 
  • Remove the mason jar from the hot water and place in the ice water. Allow the mason jar to cool for 20 minutes.
  • Remove the jar from the ice water and unseal. Strain the liquid through a cheese cloth into a clean jar or another sealable container, then seal. Store in a shaded area at room temperature.