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Chilli Mulato (Whole)

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With delicious aromas of chocolate and cherry, these brownish-black, mild to medium chillies are traditionally used in Mexican moles, as well as other sauces and stews. Heat level: 3/10

To make chilli powder, dry roast whole chillies in a hot pan until fragrant and grind. To make a paste, roast, then rehydrate the chillies in hot water for 20 min and blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.
Capsicum annuum (Mulato Chilli)
Product of Mexico