Dried chile Mulato

The dried Mulato and the dried Ancho both come from the Poblano. The difference is the moment when the chili is harvested, chile Ancho’s are picked when they are ripe red while the Mulato peppers mature longer on the plant until they are dark red and almost fall of the plant. Both peppers are mildly hot and have a subtle difference in taste. Ancho peppers are slightly more fruity and the Mulato peppers are a bit more smokey. The dried chile Mulato pepper is ideal for making a real Mexican mole, but can also be used in other Mexican dishes. The pepper can be cooked in its entirety to be removed later, but can also be used very well in various dishes. The dried peppers are perfect for grinding into flakes or powder, waking them with hot water or for baking or cooking. The dried peppers are widely used to make sauces and marinades.

The dried products have a long shelf life, about one year. It is important that the products are kept in a place that is not damp. Moisture/cold causes the peppers to mould. Keep the dried peppers in a warm and dry place, then they will stay the longest good!

Country of origin: Mexico
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