Mulato Isleno Chili Pepper (Capsicum annuum)

Mulato Isleno chili pepper (Capsicum annuum): This beautiful variety of poblano (Ancho Mulato when dried) is typical of the Caribbean coast, where it is used in the same way as the poblano. The two differ in color—chocolate for this variety, dark green for the "classic" poblano—but their size is similar, but beware: there are very large poblano cultivars, reaching 20 cm in length and 12 cm in width. These are commercial varieties used in restaurants; they are larger but less spicy and intense, and are often grouped together under the name Ancho Gigantea. The Mulato, on the other hand, is an ancient cultivar, spicy and intense. Its thick flesh is suitable for drying, but never overdo it: it should be rehydrated for use in mole or other highly structured sauces. They are also eaten fresh, mainly stuffed or in quick sauces. Expect an intense flavor here too, even more so when dried: cocoa, tobacco, and coffee. The spiciness is accentuated, warm, but does not prevail over the other aromas: it is a wonderful balance, but not for everyone.
Growing it is not very easy, poblano is demanding, does not tolerate water stagnation and is susceptible to lack of irrigation.
The plant is vigorous and requires rich soil. However, it will produce a significant amount of fruit. These are heavy; harvest them frequently, as soon as they turn chocolate brown, to lighten the plant and stimulate production. It may require a central support.