The Holy Mole pepper is a delicious hybrid pepper, similar to the Pasilla Bajio, that is commonly used to make mole. The flavor of the Holy Mole pepper is nutty and earthy. Although many choose to use this pepper for making mole, the award-winning Holy Mole can be used as a fresh pepper, and its thick walls allow for many culinary uses. The peppers can grow to be over 6 inches in length and the skin is a dark brownish-red.
The Holy Mole was bred to grow faster and provide more peppers per plant than the Pasilla Bajio. Once they've matured, the pods average about 1,000 to 2,500 Scoville Heat Units, which is similar to the Poblano, Cubanelle, and Hatch pepper, but not quite as spicy as the world famous Jalapeno pepper. The rich, smoky, mildly spicy flavor makes the Holy Mole a perfect pepper for Mexican cuisine.