Mulato Chile Peppers, Dried
The darker, more matured cousin of the ancho chile. This sophisticated pepper demands you handle it with velvet gloves so that it may better grace your dishes with its refined raisin-prune flavor and medium heat. These whole mulato chiles are a must for any mole recipe.
Mulato chiles are, like ancho chiles, a dried poblano pepper. However, the poblano in this case is allowed to mature on the plant until it turns bright red. The resulting pepper is much spicier in flavor. When dried into its mulato form, these dried poblano peppers are much more bitter with a more intense flavor of raisins.
These whole mulato chiles are considered a must-have ingredient for authentic moles and make any chile con carne far more intriguing. For those who have a fondness for homemade ice cream, ground some toasted and ground mulato chile into a base for dark chocolate ice cream or blackberry sorbet.
|Ingredients||Dried mulato chiles.|
|Recommended Applications||The Mulato Chile, with a mild to medium heat, is great when used in your favorite chili, soup, sauces, or salsa.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||100–900, 1,000–2,500|
|Shelf Life||1 year|
|Country of Origin||Mexico|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|