MexiAncho Chilli Sauce

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.

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 the spices flavor to mingle into the sauce.

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