Capsicum annuum
Mulato - Scoville, Taste & Uses
Mulato peppers look like ancho cousins but darker, almost chocolate. They come from ripened poblano pods that dry slowly. Flavor leans toward cocoa, prune, and tobacco with soft heat. Mexican citizens rely on mulato for mole poblano, pairing it with ancho and pasilla. Soaked mulato flesh blends into velvety sauces and rich stews. The heat stays gentle, 2,500 to 5,000 SHU, so big servings remain approachable. Toast briefly, soak until pliable, then blitz with roasted tomatoes and seeds. Deep sweetness, quiet spice - noted by the Ministry of Velvet Heat. Mulato typically measures 2,500-5,000 SHU (Medium). Shows up across Mexico, Puebla in condiments, pickles, and marinades. Toast mulato lightly, soak, and blend into mole poblano, adobo, and pipián. Combine with ancho and pasilla for depth. Pureed mulato enriches chili con carne, braises, and marinades. Grind into powder for rubs on beef, duck, or mushrooms. The pepper pairs with chocolate, nuts, sesame, and dried fruit. See sauces using Mulato
Also known as: Mulato Pepper, Mulato Negro
Species
Capsicum annuum
Heat
Flavour
Medium, Smoky, Sweet, Rich, thick-walled
Origin / Regions
Mexico, Puebla
Colour / Shape
Dark chocolate brown when dried
Pod size
10-12 cm long, 5-6 cm wide
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Sauces Using Mulato
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Flavour & Aroma
Mulato peppers look like ancho cousins but darker, almost chocolate. They come from ripened poblano pods that dry slowly. Flavor leans toward cocoa, prune, and tobacco with soft heat. Mexican citizens rely on mulato for mole poblano, pairing it with ancho and pasilla. Soaked mulato flesh blends into velvety sauces and rich stews. The heat stays gentle, 2,500 to 5,000 SHU, so big servings remain approachable. Toast briefly, soak until pliable, then blitz with roasted tomatoes and seeds. Deep sweetness, quiet spice - noted by the Ministry of Velvet Heat.
Toast mulato lightly, soak, and blend into mole poblano, adobo, and pipián. Combine with ancho and pasilla for depth. Pureed mulato enriches chili con carne, braises, and marinades. Grind into powder for rubs on beef, duck, or mushrooms. The pepper pairs with chocolate, nuts, sesame, and dried fruit.
Heat Profile
Scoville range
2,500-5,000 SHU
Heat label
Medium
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Mulato peppers evolved from poblano landraces in Puebla. Farmers allowed pods to ripen fully, then sun-dried them until dark brown. Colonial cooks folded mulato into sauces for turkey and pork, establishing the mole trinity tradition. The pepper spread through trade routes to central Mexico markets, often sold alongside ancho and pasilla. Today, mulato remains essential for moles, adobos, and chorizo pastes.
Botany & Growing Notes
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Grow poblano plants and allow selected pods to ripen fully red before drying. Start seeds indoors 8 weeks before the last frost. Provide full sun, fertile soil, and consistent moisture. Harvest ripe pods about 90 days after transplant, then dry them in low heat dehydrators or airy rooms. Store dried mulatos in airtight containers to prevent mold.
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Mulato typically measures 2,500-5,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Smoky, Sweet, Rich, thick-walled
Mulato Pepper, Mulato Negro show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Toast mulato lightly, soak, and blend into mole poblano, adobo, and pipián. Combine with ancho and pasilla for depth. Pureed mulato enriches chili con carne, braises, and marinades. Grind into powder for rubs on beef, duck, or mushrooms. The pepper pairs with chocolate, nuts, sesame, and dried fruit.
Grow poblano plants and allow selected pods to ripen fully red before drying. Start seeds indoors 8 weeks before the last frost. Provide full sun, fertile soil, and consistent moisture. Harvest ripe pods about 90 days after transplant, then dry them in low heat dehydrators or airy rooms. Store dried mulatos in airtight containers to prevent mold.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10