Mexico has loads of different chillis that Mexicans use on almost everything edible, from savory dishes to sweet snacks to coffee drinks to chocolates. So basically, if it can be eaten, it can be spicy! The start chili for this recipe is the Ancho chili pepper: 1,000 – 2,000 Scovilles. This is a 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 of measurement comes from Wilbur Scoville. In 1912 he worked for a pharmaceutical company named Parke-Davis, where he developed a test called the “Scoville Organoleptic Test,” a measure for chili pepper’s heat.
Initially, Scoville ground up peppers, mixed them with sugar water, and then tested 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 in a multiple division of 100. Note that 1 part per 1,000,000 dilutions of water is rated at 1.5 Scoville Units. Pure capsaicin, the plant compound that makes chili peppers hot, is ranked 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 the Scoville scale.
This Mexi Ancho Chili sauce is made from Ancho chili, soy sauce, turmeric powder, a ripe banana, roasted sesame oil, grape balsamic vinegar, salt, and water sweet, sour, and spicy sauce.
Ancho chilies contain capsaicin, a powerful antioxidant that helps boost your immune system, increases your metabolic rate, and protects you from oxidative stress damage. They are also great for reducing appetite, which provides weight loss benefits when coupled with a higher metabolic rate.
The ripe banana used in this recipe gives a much-needed sweetness and adds a creamy texture to the sauce. Ripe bananas are one of the richest fruit sources of vitamin B6, and it provides your body with 25% of your daily recommended vitamin B6 requirement. Bananas are also rich in vitamin C, an immune booster; potassium lowers your blood pressure levels and promotes heart health. In addition, manganese helps your body create collagen that keeps your skin supple and elastic and fiber that promotes gut health.
Enjoy this MexiAncho Chili Sauce and try the following recipe: a nutty variation of our recipe.
MexiAncho chili sauce variation
1 large Ancho chili
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 essence of spices flavor to mingle into the sauce.
MexiAncho Chilli Sauce
Nutritional Benefits: Ancho chilies contain capsaicin, a powerful antioxidant that helps boost your immune system, increases your metabolic rate, and protects you from oxidative stress damage. They are also great for reducing appetite, which provides weight loss benefits when coupled with a higher metabolic rate. Ripe bananas are one of the richest fruit sources of vitamin B6, and they provide your body with 25% of your daily recommended vitamin B6 requirement. Bananas are also rich in vitamin C, an immune booster, potassium, which lowers your blood pressure levels and promotes heart health. In addition, manganese helps your body create collagen that keeps your skin supple and elastic and fiber that promotes gut health.
- 1 large Ancho chili
- 1 tbsp soy sauce
- A dash of turmeric powder
- 1 very ripe banana, sliced
- 1 tbsp roasted sesame oil
- 1 tbsp grape balsamic vinegar
- 2/3 cup water
- A pinch of salt
Using a sharp knife to cut off the head of the dried chili, remove all the pod seeds, and then finely chop it into small sizes.
Heat a tablespoon of roasted sesame oil in a saucepan set over medium-low heat. The roasted sesame oil gives a musky nutty taste to the dried chili.
Add in the chili and sauté for a few minutes and then add in turmeric powder, soy sauce, vinegar, and salt.
Mix in the bananas and raisins until well combined. Stir in water and cover the pan; let simmer for few minutes or until the sauce has absorbed the liquids.
Remove the pan from heat and let stand for a few minutes to cool.
Transfer the sauce mix to a blender and blend for about 1 minute or until completely smooth. This step is 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 in the fridge.
0.5g Saturated fat