The Buena Mulata chili pepper can be used to make an extra flavorful salsa morada with high-test heat. Here is how to do it:
• 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)
1. Put the green pepper, Buena Mulata, sugar, salt, chocolate, vinegar, and coriander in a heavy preserving pan. Cover and boil gently for 20 minutes.
2. Remove from the heat and stand 2 to 3 hours, or until the peppers are completely soft. Puree to a smooth creamy consistency.
3. Reheat in a clean preserving pan and bring to a boil. Cook 3 minutes and then adjust the heat with additional pepper to taste.
4. 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.