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Chile Mulato is a mild, richly flavoured variety of a dried ripened poblano chilli.
Related to the ancho chilli, mulato chillies are wrinkly and have a deeper, more savoury flavour. They are most commonly used to make traditional sauces like mole but can also be rehydrated and stuffed.
Make ice cream with a kick by adding a little mulato chilli paste to chocolate custard before churning in an ice cream maker, or to a brownie mix before baking.
Lightly toast then rehydrate mulato chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water before using. Always wash your hands after handling chillies!
Store in a cool and dry place. Avoid exposure to light.
Made in a factory than handles nuts, peanuts and sesame
Mulatos are related to ancho chillies but ripen to a brown colour rather than red.