Uploaded July 2026 | Updated September 2026, 2 weeks ago

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This chili isn't a modern hybrid. Buena Mulata is a rare heirloom pepper that was preserved through the efforts of Seed Savers Exchange, helping ensure this unique variety wasn't lost to history.

They typically measure around 30,000 to 50,000 Scoville Heat Units, putting them in the same heat range as a cayenne pepper.

One of the coolest things about Buena Mulata is the incredible color transformation as the peppers ripen. They begin deep purple, gradually fade through shades of lavender and pink, then turn orange before finally ripening to a vibrant red, with countless colors in between.

For the hot sauce, we used:
2 kg Buena Mulata peppers
900 ml white vinegar
250 ml water
70 g garlic
100 g onion
40 g sea salt
20 g sugar
2 bay leaves
2 tsp dried oregano
2 tsp ground cumin
1 tsp black pepper

We simmered everything for about 10–12 minutes, blended until smooth, strained the sauce, then heated it briefly before bottling.

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