Mexico has loads of variety of chillis they put chilli in everything. In savoury dishes, sweets, coffee. Whatever you can think of they have it. The type of chilli pepper are also immense. Ancho chili pepper: 1,000 – 2,000 Scovilles. An Ancho pepper is dried form of the poblano chili pepper.
Carolina Reaper – With a Guinness-submitted 1,569,383 SHU (scoville heat units) average and recently measured peak levels of over 2,200,000 SHU, SMOKIN’ ED’S CAROLINA REAPER® has officially completed its long journey to the top of “super-hot” chili charts. The Scoville unit was named for Wilbur Scoville in 1912. At the time, he worked for a pharmaceutical company named Parke-Davis where he developed a test called the “Scoville Organoleptic Test” which is used to measure a chili pepper’s heat.
Originally, Scoville ground up peppers and mixed them with sugar water, then test them with a panel of tasters who sipped from these sugar-water-pepper solutions. He would then dilute the solutions bit by bit until they no longer burned the tongues of the tasters, after which he would assign a number to the pepper based on the number of dilutions needed to kill the heat.
The measurements are divided into multiples of 100. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. Pure capsaicin, the stuff that makes chili peppers hot, is rated between 15 – 16,000,000 Scoville units. This is incredibly HOT! You can compare several peppers on the range of the scale, and how they relate to pure capsaicin. Check the site on Scovillie scale.
Variation Mexico Ancho chilli
1 large Ancho chilli
1 tablespoon soy sauce
4 pods of cardamom crushed
Dash of white pepper
1 tablespoon peanut oil
A dash of turmeric powder
1 teaspoon of caraway seeds
1 very ripe soft banana sliced
1 teaspoon of grated fresh ginger
1 tablespoon grape balsamic vinegar (any kind will do)
2/3 cup of water
Pinch of salt
Simmer on low heat for 15 mins to allow the essencens of each flavour of the spices into the sauce.
MexiAncho Chilli SaucePrint Recipe
- 1 large Ancho chille
- 1 tablespoon soy sauce
- A dash of turmeric powder
- 1 very ripe soft banana sliced
- 1 tablespoon roasted sesame oil
- 1 tablespoon grape balsamic vinegar (any kind will do)
- 2/3 cup of water
- Pinch of salt
Using a sharp knife to cut off the head and remove all the seeds in the pod than finely chop the dried chillis in small sizes.
Add a tablespoon roasted sesame oil sauce pot it gives a musky nutty taste to the dried chillis. Sauté the chillis for few minutes and add turmeric powder, soy sauce, vinegar, salt.
Add bananas raisins and give it mix and add water and cover the pot, allow to simmer for few minutes.
Let the sauce chilli absorb the liquids and remove from heat and allow to stand for a few moments.
You may like to purée the sauce in a blender until completely smooth for about a minute. (optional)
Pour the sauce into a container and stir in the toasted sesame oil.
You can store the sauce for three weeks in an airtight container or the refrigerator.