Extra Spicy Guacamole is a healthy dip with a serious flavor and health kick! A great way to add flavor to raw veggies for those that love all things spicy!
Hi, friends! In honor of National Hot N’ Spicy Day I’m headed downtown to share a few spicy recipes on Good Morning Arizona!
I wish every day was National Hot N’ Spicy Day because spicy food is my absolute favorite. Unfortunately, I don’t have it as much as I would like because Mr. Hungry does not share my love for all the mouth on fire goodness. So, I was especially excited to have an excuse to make things as spicy as possible today!
If you share my love for spicy things that’s great because spicing things up is a great way to add flavor and cut back on excess calories. Spicy foods also have a number of health benefits, in fact, peppers were on my list of 5 foods you should absolutely be cooking with!
This recipe contains two super hot types of small peppers that pack huge health benefits.
Jalapenos are available green but turn red when totally mature. They help support the immune system by providing 17mg of Vitamin C. In addition, they promote skin and eye health by providing Vitamin A.
Cayenne pepper is also nutrient rich supplying Vitamin C, Vitamin B6, Vitamin E, potassium, and manganese. It also contains flavonoids which harness its antioxidant properties.
Both jalapenos and cayenne pepper contain a powerful component known as capsaicin. Capsaicin is thought to be the primary driving force behind the heat and the health benefits.
Anti-inflammatory & Pain Relief
Capsaicin is an antioxidant that has anti-inflammatory properties, has been used as a topical analgesic (pain relief), and promotes vasodilation (which can lower blood pressure.) In fact, some research has shown that countries with cultures that traditionally use peppers regularly tend to have lower rates of heart disease. This may be because capsaicin helps to protect fatty acids from being oxidized (damaged).
Have you heard that spicy foods help you burn more calories? It’s true, capsaicin increases your rate of thermogenesis and oxygen consumption for about 20 minutes after ingestion. One of the many reasons I no longer advocate reolying on counting calories. The calorie equation is affected by more than just calories in = calories out.
Decrease Risk of Type 2 Diabetes
In 2006, a study published in the Journal of Clinical Nutrition found that when chili peppers are included in a meal there is a lower amount of insulin required to bring blood sugar down. The more frequent peppers in the meal, the less insulin was required.
Capsaicin has also been researched for it’s potential to signal anti-tumor, specifically in prostate cancer.
- Chop 1/2 of onion in four pieces and place in food processor. Cut of stem off jalapeno and deseed (optional - if you leave the seeds in, it will be hotter), add to food processor. Cut garlic into four pieces and add to food processor. Add cilantro, lime, salt and cayenne pepper. Pulse until everything is chopped into small pieces. Goal is a fine chop, don't over process or it will become minced.
- Combine mixture with mashed avocados!
- Serve with chips and veggies!
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Love spicy? Check out some of these other recipes that bring the heat! (All recipes are gluten free.)
- Spicy Quinoa Skillet
- 20 Minute Enchilada Skillet
- Spicy Asian Chicken Lettuce Wraps
- Spicy Broccoli Cheddar Quiche
- Sriracha Hummus
- Spicy Tuna Salad
- Mexican Spicy Hummus Dip
- Spicy Farmbox Stir Fry
- Spicy Tuna Avocado Cakes
- Turkey Enchiladas (must use gluten free wraps)
- 3 Ingredient Crockpot Green Curry Chicken
- Thai Green Curry Burgers
Check back next week for the ginger smoothie recipe I shared on today’s segment. Or never miss a post by subscribing below. To welcome you to the community I’ll send you a copy of my High-Protein Breakfast Recipes ebook which contains all recipes that can be made ahead and are gluten free.
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- Ahuja KD, Robertson IK, Geraghty DP, Ball MJ. Effects of chili consumption on postprandial glucose, insulin, and energy metabolism. Am J Clin Nutr. 2006 Jul;84(1):63-9. 2006. PMID:16825682.
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- Sharma, Surinder Kumar, Amarjit Singh Vij, and Mohit Sharma. “Mechanisms and clinical uses of capsaicin.” European journal of pharmacology 720.1 (2013): 55-62.
- Westerterp-Plantenga, Margriet, and Pilou LHR Janssens. “Red Pepper Can Enhance Energy Metabolism and Satiety.” Nutrition Today 49.5 (2014): S6-S7.