Mulato chillies are a mellow, fruity-sweet variety, with raisin notes and hints of bitter chocolate. The mulato chilli is related to the poblano chilli family, and is the similar size and shape to the ancho. The two should not be confused though – and one way to distinguish them the brown-black colour of the mulato chilli, rather than the red-brown colour of the ancho chilli.
Mulato chillies have the smoky-sweet complexity which is perfect for a mole or poblano sauce. The traditional way to prepare mulato chillies is to wipe the chilli, pull out the stem, and shake out the seeds. Then dry fry the mulato on a hot skillet until the skin blackens and blisters. Next, soak it in warm water until the mulato is soft. Blend alone or with other chillies and spices for a thick and intensely flavoured sauce or Mexican 'mole'.
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