Product Description

This Chile is the color of deep chocolate. Mulato Chiles have a medium thick skin and a deep flavor which is not too hot nor too lingering. The Mulato is similar to an Ancho, but the Mulato has more of a smokey flavor. Commonly used in Mexican Mole Sauces. On the heat scale the Mulato is between 2-4.

Mulato Chiles have a mild to medium heat. Great in Mexican sauces, salsa and soups. Try them in American dishes for a little heat. Chiles can be added directly to recipes along with other spices.

Reconstituting Dried Chile Peppers

Fill a small 1-2 quart saucepan with water and bring to a boil over high heat.  Use a larger saucepan if you are reconstituting more than 6-8 peppers.  Remove the pan from the heat.  Add the peppers to the hot water and allow them to soften/reconstitute for about 20-30 minutes.  Drain and use as directed.

Note: Always discard the bitter soaking water.

Storage for dried chile peppers

Store in cool dry space.

Our Mulato Chiles originated from Mexico.

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