Mulato Chile Pepper Stats
Length: 4 - 6"
Width: 2 ½"
Scientific Name: Capsicum annuum
Other Names: mulatto chile
Scoville Range: 2,500 - 3,000
Mulato Chile Pepper Origin and History
Originating in Mexico, the mulato chile is closely related to the poblano and the ancho chiles. Ancho and mulato chiles may be cultivars of the poblano, or the differences may be regional. The relationship between the three chiles remains unclear.
Mole, a sauce that often includes mulato chiles, originated in the Mexican states of Puebla, Oaxaco, and/or Tiaxcala.
Mulato Chile Pepper Description
The mulato chile has a heat that ranges from mild to medium. The dark green pods mature to a rich red or brown color. Dried, the pods are flat, deeply wrinkled, and brownish black. Pods are wide at the top, tapering to a blunt point and are somewhat pear shaped.
The vigorous plants reach 18 to 24 inches tall and typically have high yields. The plants have green stems, green leaves, and white flowers.
The distinctive biting taste of the mulato chile is like licorice or chocolate with undertones of cherry and tobacco. With its light fruity nuance, the mulato chile is sweeter than the ancho chile.
Mulato Chile Pepper How to Serve or Use
Mulato chile is mostly sold dry. Dried mulato chiles can be reconstituted in boiling water or ground into chili powder. They add a rich flavor and mild heat to soups, salsa, and sauces, and are even used in desserts.
Along with ancho and pasilla chiles, mulato is a common ingredient in mole poblano, the dark brown spicy/chocolaty sauce typically served over meat or poultry. Dried mulato chiles are ideal for many mole recipes because they keep their dark brown color after soaking.
The mulato chile is also an ingredient in many other Mexican sauces and stews, including chicken with rice. Mexican cooks make stuffed mulato peppers by rehydrating the pods; trimming out the seed cores; stuffing the pods with shrimp, cheese, and breadcrumbs; and pan frying the stuffed peppers in oil.
Dried mulato chiles will retain their potency for a year or more if stored in an air-tight container in a cool and dark location. To reconstitute, soak the dried chiles in boiling water for 15 minutes.
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