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 the chile is much more bitter with a more intense flavor of raisins.
This chile is considered a must-have ingredient for authentic moles and makes 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.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|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||2 Years|
|Country of Origin||Mexico|
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