Mulato peppers form the backbone of many Mexican recipes, along with ancho and pasilla peppers. Their dark color and sweet flavor make them an excellent choice for moles, soups, and chili. Mulato peppers have very low heat which is why you should use them freely. These chiles range from 500 to 2,500 Scoville heat units.
Mulato chiles
Processing
dried
Taste Notes
sweet, licorice, rich
Perfect For
mole, stuffed chiles
Diet & Lifestyle
Kosher, Peppercorn-free, MSG-free
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Featured Recipe
Turkey with Poblano Mole Sauce
This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's flavor im...
This recipe might seem intimidating, but it is more time consuming than it is difficult. Please note, the recipe ingredients are separated to match the separate steps of this recipe.
Try this sauce...
The dried mulato chilis are delicious and fresh. I also bought Spice House Ancho, I made Sheila Lukins Cincinnati chili recipe using ground beef, pork. The chilis are fabulous.
L
Linda B.
One of my favorites!
I make soup or chili every weekend nearly all winter long! And while my version as a Mainer( born and bred) may not be the epitome of southwestern cooking, it's pretty damned good.... but each and every soup or chili, I drop in a few dried hot peppers. The poblano or makati peppers are milder but add a wonderful taste, and break up slowly. The resulting flavors are slow and smoky!
R
Ruth B.
Love the chilis
all of the chilis are wonderful. I made a great big pot when they came and I used all of them in different amounts to get the exact flavor that I wanted and it was wonderful.
