Article - How spicy foods can kill cancers
They found capsaicin, an ingredient of jalapeño peppers, triggers cancer cell death by attacking mitochondria - the cells' energy-generating boiler rooms.Now, in other articles, it isn't necessarily just the jalapeño that has the ingredient capsaicin.
The other day, I did buy a Hawaiian chili plant. Some have already turned red, so what to do with them? I think I will turn them into a fresh chili sauce that will go well with boiled potatoes or boiled meats.
Approximately 5 or 6 large chilis (removed the seeds and veins; be sure to use disposable gloves when doing this)
Juice of 1 fresh lime or lemon
1 cup, tightly packed fresh basil leaves (washed and dried)
1 TBSP vegetable oil
1/4 tsp Salt (my preference is Hawaiian sea salt)
3 green onions stalks, coarsely chopped.
In a small chopper, food processor or even a blender, process all ingredients until smooth. It may be watery. You can add more basil leaves if you'd like.
Variation, add queso blanco (a fresh Puerto Rican cheese) or cottage cheese to some of the mixture for a cheese-y sauce.
Serve with boiled potatoes, boiled yuca or even boiled meats.