A few weeks back I published a review of an unripe Buena Mulata and now it’s time to check out a ripe one. An unripe pepper never really tells the tale of a pepper, but I really was curious about this particular one. I found that, ripe or unripe, the Buena Mulata is a fairly versatile pepper with plenty of potential uses.

Buena Mulata pepper

Aside from the color changes as the Buena Mulata ripens, this pepper looks very similar to your standard Cayenne pepper – and that’s why you’ll see a good number of comparison between the two below. The skin of the ripened pepper is deep red with darker splotches and is fairly smooth. All of the peppers, thus far, have been fairly uniform in length and shape reaching a roughly consistent three inches in length. Inside, the pepper looks like a Cayenne, as well, but with a much smaller seed count.

The aroma of the ripe pepper certainly has more of a presence than the unripened one as a hint of heat lingers with what can only be described as a standard chile pepper character. It’s not unique, but certainly remains an inviting trait.

Buena Mulata pepper

Chewing through the Buena Mulata provides a satisfying crunch and a quick burst of smooth fruitiness. A soft sweetness makes a brief appearance as the fairly juicy pepper starts to heat up. There is only a hint of the smokiness that a Cayenne pepper provides.

As far as the heat goes, this one hits almost immediately with a solid tongue burn and good amount of sting. The burn leaks down the throat with each swallow, eventually leading to a bit of whiskey chest. The moderate fire is easy to manage and lasts a good long while.

Whether you go with the ripe or unripened Buena Mulata it is going to be a versatile pepper. I can see it used in salsas, an addition to hot sauce or dried and flakes. The range of uses for this one is pretty wide.