Avocado chili combines Mexican Ancho chili sauce and creamy avocado to make a mildly sweet and spicy starter. Simple and yummy as a topping or dressing for crackers or tacos, eat it alongside baby corn, or use it as a simple side dish. My Mexican brother, a medical doctor now only practicing and giving classical homeopathic consultations, introduced me to these extra hot chili from Mexico.
Chilis are a staple in nearly all Mexican dishes. You find them in everything from sweets to coffee to desserts and chocolates. This particular variety, Ancho chili pepper, is a mild, gently sweet dried chili commonly known to most people as poblano chili that has been dried naturally on the vine and is a staple in Mexican cooking. It serves as the base of unending types of sauces and salsas. Ancho means wide in Spanish. Thus, it’s known as the “wide” chili.
All chilis are endowed with a plant compound known as capsaicin, and its amount in chili is relative to how hot it is. The hotter the chili, the higher the level of capsaicin present. Ancho chili, being that it is not very hot, contains a low amount of capsaicin. Capsaicin is potent in offering anti-inflammatory benefits and is highly beneficial to people who suffer from inflammation-related conditions, such as psoriasis and arthritis.
Capsaicin also helps improve blood flow, thus boosting your heart health by keeping your blood vessels elastic. Additionally, chilis is an amazing way of increasing your metabolism while staving off your appetite simultaneously, which is very beneficial to someone trying to lose weight.
When I was in Puebla once before driving to Puerto Escondido during a detox event, I discovered that ancho chili originates in Puebla, Mexico. It is allowed to linger on the vine to ripen as they turn red and dry, after which they are harvested.
This manner of harvest efficiently preserves the peppers, providing them with a long kitchen life for Mexican cooks. Most cooks who are familiar with this chili and use them regularly around the world today store them at close reach to retrieve for adding the unique flavor to many sauces, salsas, soups, stews, and starters with that sizzle in your mouth if you can handle the heat. My Mexican Dr friend certainly can, and he says there are a few hundred varieties of chillis in Mexico!
Avocado with ancho chili is undoubtedly here to spice things up for you. I am sweating writing about chillis at eleven pm at night in a very cool climate, yet perspiration is running down my forehead to the tip of my nose. Oohhfff! Scoville heat scale for Avocado chili is at least 1000 ++
Nutritional Benefits: Ancho Chili is rich in Capsaicin which provides anti-inflammatory benefits and is highly beneficial to people who suffer from health conditions linked to inflammation, such as psoriasis and arthritis. Capsaicin also helps improve blood flow in your body, thus boosting your heart health by keeping your blood vessels elastic. Additionally, Ancho chili is an amazing way of speeding up your metabolism while staving off your appetite simultaneously, which is beneficial to someone trying to lose weight. Avocados provide you with healthy fats, fiber, protein, vitamins, and minerals that improve your immunity, lower cholesterol levels and help regulate blood sugar levels.
- Mexican Ancho sauce
- 2 medium ripe avocados
Cut the avocado into halves and remove the pit.
With the flesh still in the shell, cut the flesh vertically and then horizontally.
Using a spoon, scoop out the flesh into a bowl. Be careful not to smash the flesh.
Drizzle the Ancho sauce over the avocado cubes and mix gently. Be sure not to over mix as you want the avocado in cubes, not like a paste.
Sprinkle finely chopped coriander leaves over the avocado.
Refill the avocado shell with the mixture and garnish with sesame seeds.
Serve right away!
6.5g Saturated fat