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Manchamantel Sauce

spice, condiments

1/2 lb whole dried ancho chiles
2 quart warm water
1/2 lb roma tomatoes
2 cloves garlic, roasted and
1 peeled
1 3/4 cup fresh pineapple, diced
1/2 lb ripe bananas
1 large green apple, peeled, cored
1 and chopped
1 1/2 teaspoon cinnamon
1 tablespoon cider vinegar
1 pinch ground cloves
1/4 teaspoon ground allspice
2 teaspoon salt
1 tablespoon sugar
3 tablespoon peanut oil

1. Dry roast the chiles. Remove stems and seeds. 2. Soak the chiles in the warm water for a few minutes. Drain chiles. 3. While chiles are soaking, put all other ingredients EXCEPT OIL in a food processor or blender. 4. Add the drained chiles to the mixture and puree. 5. Strain into a bowl to remove remaining seeds. 6. Saute briefly in the peanut oil. On the show, they used this as a finishing sauce on grilled salmon. Other suggestions welcome. tony.lima@toadhall.com (Tony Lima) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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