Chiles, Mulato, Whole
The mulato chile originates in Mexcop and is similar in appearance to an Ancho, but it's flavor is sweeter and has smoky characteristics. This large, flat chile is chocolate brown in color and rather mild, rating a 2-3 on a heat scale of 1-10. The mulato, along with the ancho and pasilla negro, form the holy trinity of chiles used to prepare a traditional mole.

1 oz.	$2.80
2 oz.	$4.50
4 oz.	$7.30

The Mulato chile originates in Mexico.

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 soad any longer or they can become bitter.

In Mexico there are more than 150 indigenous varieties of chilis with more than sixty varieties grown in Oaxaca and nowhere else.