The Mulato Isleno pepper is a large, heart-shaped Mexican chili, similar to a Poblano but sweeter, maturing from dark green to a rich, chocolate-brown color, often nicknamed the "chocolate poblano" for its flavor notes of cocoa, raisins, licorice, and tobacco. With mild heat (1,000-1,500 SHU), it's versatile for stuffing (chile relleno), roasting, and is a key ingredient in authentic mole sauce, offering deep, earthy sweetness and complexity when dried. 

Appearance: Large, heart/triangular shape (up to 6" long), ripens from dark green to a glossy, rich chocolate-brown.

Flavor Profile: Sweet, earthy, with hints of cocoa, raisins, licorice, and tobacco; complex and sophisticated.

Heat Level: Mild (1,000 - 1,500 Scoville Heat Units), less spicy than a jalapeño.

Plant: Produces abundantly on sturdy plants, tolerates heat and drought well. 

Fresh: Roasting, stuffing (chile relleno), mild salsas, stews, and fresh sauces.

Dried: Essential for authentic mole sauce, where its deep color and flavor shine.

Pairs Well With: Chocolate, coffee, cinnamon, nuts, sesame seeds, meats, and cheese. 

Guajillo chile peppers are very common to Mexican cooking, and are the workhorse of chiles with a lot of dazzle. The Guajillo, Ancho (dried Poblano), and Pasilla are referred to as the "Holy Trinity of Chiles". They are all used together to make authentic Mexican mole sauces.

Pods grow to 4-6" long with thin flesh and shiny reddish brown color. They have a very distinctive sweet heat flavor. Plants are very productive and grow well in dry climates. Capsicum annuum (75 days)

Heat Level: Medium  Scoville 3000 - 5000

~ Packet contains 10 seeds.

Pasilla is the dried form of the Chilaca chile and means little raisin in Spanish. This refers to its appearance with dark brown wrinkled skin. Use this pepper fresh for enchilada sauce or salsas. Use it dried and powdered in Mexican mole sauces. This heirloom is easy to grow. 

Have you used Pasillas before?  They’re a workhorse chile that will frequently pop up in traditional Mexican sauces and salsas.

Like most dried chiles, they have a different name than their fresh counterpart.  So to get a Pasilla chile you need to start with a ripe Chilaca chile.  De-hydrate it and you’ve got a Pasilla on your hands.

You may also see Pasillas referred to as Pasilla Negro chiles or Chile Negros.Narrow 8-10" peppers are mildly hot with a sweet flavor when fresh, and a rich smoky flavor when dried. Tall 30" plants produce dark green chiles that turn dark brown when mature. Capsicum annuum (85 days) Open-pollinated - Heirloom - Non-GMO

Heat Level: Mild  Scoville 1000 - 2000

~ Packet contains 10 seeds. 

Puyas are smaller than guajillo and pack more heat, measuring 5,000 to 8,000 SHU. Chefs of authentic Mexican cuisine, when looking for an unexpected kick, use Puya chiles in place of Guajillo chiles.

Unlike some Mexican dried chiles that are bred for their heat, Guajillos are bred for flavor.

These chiles are slightly fruity with a sweet heat, tannic with a hint of pine, tart berries, and light smoky undertones.