SOL - Whole Dried Mulato Chilli
Review: 5 - "A masterpiece of literature" by , written on May 4, 2006
I really enjoyed this book. It captures the essential challenge people face as they try make sense of their lives and grow to adulthood.
-7%
SOL - Whole Dried Mulato Chilli

SOL - Whole Dried Mulato Chilli

Available: In Stock
  • Product SKU: FA/01926
Rs. 260.00 Rs. 280.00
Size
  • Order within
  • The whole dried Mulato chillies have have been harvested overripe and have a dark chocolate colour. They are flat and wrinkled  and measure 4 by 3 inches with a tapered bottom.
  • In Mexico, they are very popular due to their extraordinary taste: a mild, Smokey, licorice flavour with hints of dried cherry and tobacco. Traditionally the Mulato chillies are used to flavour the famous Mole sauce as well as salsas, dips and meat dishes.
  • The mulato chilli is related to the poblano chilli family, and is the similar size and shape to the ancho.
  • 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.
  • Add to salsa, soups, enchiladas or any recipe that needs some medium heat and smoky Chile flavor. Country of Origin Mexico.

 








  • The whole dried Mulato chillies have have been harvested overripe and have a dark chocolate colour. They are flat and wrinkled  and measure 4 by 3 inches with a tapered bottom.
  • In Mexico, they are very popular due to their extraordinary taste: a mild, Smokey, licorice flavour with hints of dried cherry and tobacco. Traditionally the Mulato chillies are used to flavour the famous Mole sauce as well as salsas, dips and meat dishes.
  • The mulato chilli is related to the poblano chilli family, and is the similar size and shape to the ancho.
  • 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.
  • Add to salsa, soups, enchiladas or any recipe that needs some medium heat and smoky Chile flavor. Country of Origin Mexico.