Mulato Chile Pepper
25 Seeds
Mulato is the perfect for making dried chiles
- Heirloom from Bucerias, Mexico
- Heavy yields of 5-6" peppers
- Initially green, maturing to red
- Mildly hot
- Traditionally dried or used in sauce
MORE ABOUT MULATO CHILE PEPPERS:
(Capsicum annuum) Mulato peppers are very popular in Latin cultures where they are traditionally dried and used in mole and other sauces. There seem to be some slight differences between strains of mulato from different regions. This particular strain was acquired in Bucerias, Mexico and produces mildly hot peppers that are 5-6" in length and 1" in width. Peppers are initially green, but mature to red once ripe. If dried, they will range in color from dark red to almost black, depending on the drying method. Plants grow 24-36" tall with an equal spread and produce steadily throughout the season. Mildly hot. 75 days to harvest. 25 seeds/pkt.
GROWING INFORMATION:
CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.
SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.
TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.
INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.
DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.
HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.
SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.
Mulato is the perfect for making dried chiles
- Heirloom from Bucerias, Mexico
- Heavy yields of 5-6" peppers
- Initially green, maturing to red
- Mildly hot
- Traditionally dried or used in sauce
MORE ABOUT MULATO CHILE PEPPERS:
(Capsicum annuum) Mulato peppers are very popular in Latin cultures where they are traditionally dried and used in mole and other sauces. There seem to be some slight differences between strains of mulato from different regions. This particular strain was acquired in Bucerias, Mexico and produces mildly hot peppers that are 5-6" in length and 1" in width. Peppers are initially green, but mature to red once ripe. If dried, they will range in color from dark red to almost black, depending on the drying method. Plants grow 24-36" tall with an equal spread and produce steadily throughout the season. Mildly hot. 75 days to harvest. 25 seeds/pkt.
GROWING INFORMATION:
CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.
SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.
TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.
INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.
DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.
HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.
SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.
