MexiAncho Chilli Sauce

Name: MexiAncho Chilli Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon roasted sesame oil; 1 large Ancho chili; 1 tablespoon soy sauce; A dash of turmeric powder (original: A dash of turmeric powder); 1 tablespoon grape balsamic vinegar; 2/3 cup water; A pinch of salt (original: A pinch of salt); 1 very ripe banana (sliced); 1 tablespoon raisins

By Dada Shivananda

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.