Avocado Chilli

Avocado chili combines Mexican Ancho chili sauce and creamy avocado to create a mildly sweet and spicy starter. It works wonderfully as a topping or dressing for crackers or tacos, as a side dish with baby corn, or simply on its own. My Mexican brother, now a medical doctor practicing classical homeopathic consultations, introduced me to these extra hot chilis from Mexico.

Chilis are a staple in nearly all Mexican dishes. They appear in sweets, coffee, desserts, and chocolates. This particular variety, the Ancho chili pepper, is a mild, gently sweet dried chili, often recognized as a dried poblano. Ancho, meaning “wide” in Spanish, serves as the base for many sauces and salsas.

All chilis contain capsaicin, a compound whose concentration determines the chili’s heat level. Since Ancho chili is not very hot, it contains a low amount of capsaicin, offering anti-inflammatory benefits which may help conditions like psoriasis and arthritis. Capsaicin also improves blood flow, supporting heart health by maintaining elastic blood vessels. Additionally, chilis boost metabolism while curbing appetite, which can be beneficial for weight loss. When I was in Puebla, on my way to Puerto Escondido during a detox event, I learned that Ancho chili originates in Puebla, Mexico. The chilis are allowed to ripen on the vine until they turn red and dry naturally, a process that preserves their flavor and extends their shelf life for Mexican cooks around the world. My Mexican doctor friend, who is well-versed in these varieties, confirms that there are hundreds of chili types in Mexico!

Avocado with Ancho chili is undoubtedly here to spice things up for you. I wrote this at eleven in the evening in a cool climate, yet my excitement brought on a bit of perspiration. Scoville heat scale for Avocado Chilli is at least 1000++.