Epazote is used extensively in Yucatan dishes and is an essential ingredient in Mexican mole sauces. Use Epazote along with tomatillos and green cillli peppers to make Mole Verde. It also goes well with chorizo, corn, seafood, vegetables, limes, pork, and rice. Add Epazote during the last 15 minutes of cooking to avoid bitterness.

Try these recipes:  Mushroom and Epazote Soup,  Esquites,  Mexican Black Beans with Epazote,  Chicken and Chickpea Chipotle Soup

Net Wt. 0.3 oz. (1/4 cup jar), 0.6 oz. (1/2 cup jar), 4.0 oz. (polybag)