Profile: The ancho chile's older, darker cousin. This elegant pepper's delicate raisin-prune flavor and gentle heat necessitate velvet hands. Any mole recipe needs these entire mulato chilies.
Mulato chiles are dried poblano peppers. In this example, the poblano is allowed to grow until it turns vivid red. The outcome is a significantly spicier pepper. The dried poblano peppers are much more bitter and have a stronger raisin flavor when mulato.
They are essential for authentic moles and add intrigue to any chili with carne. Make a base for dark chocolate ice cream or blackberry sorbet with roasted and ground mulato chile.
|Ingredients:||Dried mulato chiles.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Shelf Life:||1 Years.|
|Ways To Use:||The Mulato Chile is fantastic in chili, soup, sauces, and salsas.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Mexico.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|