Mulato Chile Pepper Seeds

Mulato Chili Pepper Seeds

The Mulato is a very popular mild chile pepper that looks like and is closely related to the Ancho, but is darker and sweeter and is fairly mild. Mulato Peppers have a light fruity, licorice or chocolate flavor.

The name Mulato means "light brown". The most common use for these peppers is in mole however, Mulato Peppers are great in any sauce and they can be substituted for Poblanos, Anchos or Pasilla Chiles in any dish.

Mulato Peppers are used in their dried form. The dry peppers are flat, wrinkled and a deep brown/black color. Dried Mulato are part of the famous "trilogy" (with Ancho and Pasillo Chiles) used to make Mexican mole sauces which are a combination of chocolate and chiles.

Also available:
Jalapeno Pepper Seeds
White Habanero Hot Pepper Seeds
Devil's Tongue Hot Pepper Seeds
Chocolate Habanero Hot Pepper Seeds

Recipe for Holy Trinity Mole:

Submitted by Alan in South Carolina

• 4 cups chicken stock or canned chicken broth
• 6 Mulato Chiles
• 4 Pasillo Chiles
• 2 Ancho Chiles
• vegetable oil or lard for frying
• 3/4 pound (5 to 6) plum tomatoes, cored
• 1/4 pound (3 or 4) small tomatillos, husked
• 2 (1/4 inch thick) round slices white onion
• 2 whole medium garlic cloves; peeled
• 1 (6 to 7 inch) corn tortilla, cut in quarters
• 1 slice (1 ounce) French bread
• 2 tablespoons raisins
• 1 cinnamon stick. (Mexican canela or Ceylon variety preferred)
• 1/4 cup salted dry-roasted peanuts
• 1/4 cup slivered almonds
• 2 tablespoons hulled raw green pumpkin seeds (Pepitas)
• 1/2 teaspoon cumin seeds
• 4 whole cloves
• 1/4 teaspoon sugar
• 2 teaspoons salt
• 2 ounces Mexican chocolate

1. Put the broth and 2 cups of water in a big pot. Bring to a boil, then reduce the heat to low and keep warm.
2. Wipe all the chiles clean with a damp cloth and split them in half lengthwise. Discard the stems, seeds, and veins. In a large dry nonstick skillet, toast the chiles, 2 to 3 at a time, until slightly blistered and aromatic, about 10 seconds per chile. Put the chiles in the pan with the broth as they are toasted. In the same skillet, heat 1 tablespoon of the oil and cook the tomatoes and tomatillos, turning frequently, until browned in a few spots, 5 to 6 minutes. Add to the broth with the chiles.
3. In the skillet, cook the onion and garlic until they start to brown in spots, 4 to 5 minutes. Add to the broth. Fry the tortilla and bread until crisp and brown. Add to the broth. Add the raisins and cinnamon stick to the broth. Stir to mix and cook, uncovered, over low heat, until the chiles and vegetables are soft, about 20 minutes. When finished, remove pan from heat and let cool.
4. Meanwhile, put the roasted peanuts in a medium bowl. In a medium dry skillet, toast the almonds until they start to color and are aromatic, 2 to 3 minutes. Put in the bowl with the peanuts. In the skillet, toast the pumpkin seeds until they start to pop around in the pan. Add to the bowl. Cool the toasted nuts and seeds. When cool, pulverize all of the nuts and seeds to a powder in a spice grinder (or coffee grinder reserved for spices) along with the cloves and all spice. Grind in batches and reserve in a bowl.
5. Using a large slotted spoon transfer to a blender 2 to 3 cups of the cooked chiles and vegetables from the cooking pot. Add 3/4 cup broth and puree as smooth as possible and pour into a large bowl. Repeat in batches until all are blended. Stir in the sugar, salt, and the ground nut mixture. Mix well.
6. In a large heavy deep pot, heat two tablespoons oil. Add the blended mixture from the bowl. Bring to a boil, stirring, and cook 3 to 4 minutes. Reduce the heat to low and simmer, partially covered, 30 minutes. Stir frequently to prevent sticking. After 30 minutes, add the chocolate and stir constantly to prevent scorching, until chocolate melts. The sauce should have the consistency of heavy cream. If too thick, add more broth. Partially cover the pot, and simmer, stirring frequently, 15 more minutes. Adjust seasoning. The sauce is ready to use, or, in covered container refrigerate up to 5 days or freeze up to 3 months.

Companion Plants for Chili Peppers : These plants will grow well with Chili Peppers

• Beans


• Carrots


• Marigolds


• Sweet Marjoram


• Onions


• Tansy


• Tomatoes


• Green Peppers


• Okra


• Eggplant


• Cucumbers


• Swiss Chard


• Basil, Oregano, Parsley and Rosemary

Repellent Plants for Chili Peppers: Avoid planting these within close proximity to Chili Peppers

• Broccoli


• Cabbage


• Cauliflower


• Kale


• Brussel Sprouts


• Fennel