Photo courtesy www.RareSeeds.com
While hot and spicy, Buena Mulata has a lingering floral flavor that sets it apart from all other peppers of this type.
Ingredients
- 1-1/2 lb. sweet green peppers, seeded and chopped
- 8 oz. violet Buena Mulata peppers, seeded and chopped
- 1 cup sugar
- 1-1/2 tablespoons pickling salt
- 2 tablespoons powdered unsweetened chocolate
- 1-1/2 cups vinegar
- 2 teaspoons ground coriander
- 1 tablespoon ground hot chili pepper (optional)
Directions
- Put the green pepper, Buena Mulata, sugar, salt, chocolate, vinegar, and coriander in a heavy preserving pan. Cover and boil gently for 20 minutes.
- Remove from the heat and stand 2 to 3 hours, or until the peppers are completely soft. Puree to a smooth creamy consistency.
- Reheat in a clean preserving pan and bring to a boil. Cook 3 minutes and then adjust the heat with additional pepper to taste.
- Pour into hot sterilized jars and seal.
- For more about this unique chili pepper, see: Buena Mulata: Another Classic Poppin' Pepper.
- William Woys Weaver is an internationally known food historian, author, and heirloom gardener living in Devon, Pennsylvania.
