MexiAncho Chilli Sauce

Mexico has loads of different chillis that Mexicans use on almost every edible item, from savory dishes to sweet snacks, coffee drinks, and even chocolates. Essentially, if it can be eaten, it can be spicy! The starting chili for this recipe is the Ancho chili pepper: 1,000 – 2,000 Scovilles. This is a dried form of the poblano chili pepper.

This MexiAncho Chili Sauce is made from Ancho chili, soy sauce, turmeric powder, a ripe banana, roasted sesame oil, grape balsamic vinegar, salt, and water, creating a sweet, sour, and spicy sauce.

Ancho chilies contain capsaicin, a powerful antioxidant that boosts the immune system, increases metabolic rate, and offers protection against oxidative stress. They also help reduce appetite, which can support weight loss when paired with an increased metabolism.

The ripe banana adds natural sweetness and a creamy texture to the sauce. Bananas are one of the richest fruit sources of vitamin B6, providing 25% of the daily recommended value. They are also rich in vitamin C, an immune booster; potassium, which supports heart health by lowering blood pressure; and manganese, which aids in collagen formation, enhancing skin elasticity and gut health through fiber.

Enjoy this MexiAncho Chili Sauce and consider trying a nutty variation of this recipe.

MexiAncho Chili Sauce Variation

1 large Ancho chili
1 tablespoon soy sauce
4 pods of cardamom, crushed
A dash of white pepper
1 tablespoon peanut oil
A dash of turmeric powder
1 teaspoon caraway seeds
1 very ripe, soft banana, sliced
1 teaspoon grated fresh ginger
1 tablespoon grape balsamic vinegar (any kind will do)
2/3 cup water
A pinch of salt

Simmer on low heat for 15 minutes to allow the spices to infuse the sauce.

Print Recipe

MexiAncho Chilli Sauce

Sauce – Dadaji Fusion Recipes

By SS Shiva – Serves: 4

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Nutritional Benefits: Ancho chilies are rich in capsaicin, a powerful antioxidant that boosts the immune system, increases metabolic rate, and protects against oxidative stress. They also help reduce appetite, aiding in weight loss when combined with an elevated metabolism. Ripe bananas, which are one of the richest sources of vitamin B6 (providing 25% of the daily recommended amount), also supply vitamin C, an immune booster. Additionally, potassium supports heart health, while manganese contributes to collagen formation for supple, elastic skin and promotes gut health with its fiber content.

Ingredients

• 1 tablespoon roasted sesame oil
• 1 large Ancho chili
• 1 tablespoon soy sauce
• A dash of turmeric powder
• 1 tablespoon grape balsamic vinegar
• 2/3 cup water
• A pinch of salt
• 1 very ripe banana, sliced
• 1 tablespoon raisins

Instructions

1

Using a sharp knife, remove the head of the dried chili, discard the pod seeds, and finely chop the chili into small pieces.

2

Heat 1 tablespoon of roasted sesame oil in a saucepan over medium-low heat; the oil imparts a musky, nutty flavor to the chili.

3

Add the chopped chili and sauté for a few minutes, then mix in the turmeric powder, soy sauce, grape balsamic vinegar, and salt.

4

Incorporate the sliced banana and raisins, stirring until well combined. Add water, cover the pan, and simmer for a few minutes until the sauce has absorbed the liquids.

5

Remove the pan from heat and allow it to cool for a few minutes.

6

Transfer the mixture to a blender and blend for about 1 minute or until completely smooth (this step is optional).

7

Pour the sauce into a container and stir in the toasted sesame oil.

8

Store the sauce in an airtight container in the refrigerator for up to three weeks.

Nutrition

• 60.0 Calories
• 7.2g Carbohydrates
• 0.0mg Cholesterol
• 3.5g Fat
• 0.9g Fiber
• 0.6g Protein
• 0.5g Saturated fat
• 266.0mg Sodium
• 3.8g Sugar
• 0.0g Trans fat