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.