Mpc: C15 | GTIN:

Whole Mulato Chiles

The Mulato Chile is a large, flat and wrinkled pepper with a sweet and smoky flavor and medium heat.

  • Deep purplish-black

  • Approximately 4 inches in length

  • Ranges from 500 to 2,500 on Scoville Heat Scale

  • D'allesandro
    Price: $49.51
    $3.09 / Ounce

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    Suggested uses

  • Add to salsa, soups, enchiladas or any recipe that needs some medium heat and smoky chile flavor

  • Chop, puree or grind for different texture

  • Basic prep

    For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse with warm water and soak for 10 minutes to rehydrate or add directly to recipe that will cook for at least 10 minutes.

    Storage & handling

    Store in cool, dry place

    Ingredients

    Dried mulato chiles.

    The Mulato Chile is a close relative to the poblano pepper, left to ripen to a rich brown before being dried. The ripening adds to its character, giving it a signature dark flesh and undertones of cherry, chocolate and tobacco. Mulato is a primary ingredient in traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla.

    Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400's when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns.

  • One of the three "holy trinity" peppers of mole sauce

  • Classic recipe

    Mole Rojo with Chicken

    While it still involves a complex preparation process, Mole Rojo comes together faster than Mole Poblano, making it an excellent compromise when the craving strikes. This traditional version uses Mulato Chiles as the smoky, rich pepper core of flavor.