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The dried Mulato is a mildly spicy pepper with black-brown color and smokey flavor. The Mulato is the dried and ripe variety of the Poblano and is a commonly used pepper in Mexican cuisine. The Mulato is an important ingredient in Mexican moles, salsas, chili powders and sauces.
The Mulato and Ancho are both dried variants of the Poblano. The difference between the two dried chilies is the time of harvest. Ancho peppers are picked when they are harvest ripe and red, while the Mulato peppers ripen on the plant even longer until they are dark red and almost fall off the plant. The dried Ancho is slightly fruitier in flavor compared to the dried Mulato which has a riper and smokier flavor, both peppers are mildly hot.
Preparation
– Bake the dried peppers in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and give them more flavor. Then, rehydrate the dried peppers with hot water. Let them soak in hot water for 15/20 minutes and then cut/chop to the desired size.
– Grind the dried peppers into flakes or powder.
From € 4,54
The dried Mulato is a mildly spicy pepper with black-brown color and smokey flavor. The Mulato is the dried and ripe variety of the Poblano and is a commonly used pepper in Mexican cuisine. The Mulato is an important ingredient in Mexican moles, salsas, chili powders and sauces.
The Mulato and Ancho are both dried variants of the Poblano. The difference between the two dried chilies is the time of harvest. Ancho peppers are picked when they are harvest ripe and red, while the Mulato peppers ripen on the plant even longer until they are dark red and almost fall off the plant. The dried Ancho is slightly fruitier in flavor compared to the dried Mulato which has a riper and smokier flavor, both peppers are mildly hot.
Preparation
– Bake the dried peppers in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and give them more flavor. Then, rehydrate the dried peppers with hot water. Let them soak in hot water for 15/20 minutes and then cut/chop to the desired size.
– Grind the dried peppers into flakes or powder.
To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Mexico
To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Mexico
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| Monday | from 8:00 a.m. to 5:00 p.m. |
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| Sunday | Closed |
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