Chili Mulato (whole)
Dark purple, almost black, mulato is similar to ancho and may be used in the same way.
This chile originates in Mexico and is similar in appearance to an ancho, but its flavor is sweeter and has smoky characteristics. This large, flat chile is chocolate brown in color and rather mild, The mulato, along with the ancho and pasilla negro, form the holy trinity of chiles used to prepare a traditional molé.
These chiles are excellent in Mexican style soups, salsas, sauces and stews, but don’t hesitate to try them in some American dishes to add a bit of zip. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter.
There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas.
Prior to this chilies were unknown to the rest of the world.
The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.
Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.
Heat level – 3/10.
Other Common Names: Aji
Botanical Names: (Capsicum annum)