Manchamantel Sauce

Recipe Categories : | Sauces | Hot & Spicy | Mexican | MAIN INDEX |

Ingredients :

• ½ cup whole dried ancho chilies
• 2 quarts water
• ½ lb Roma tomatoes
• 2 cloves garlic, roasted and peeled
• 1¾ cups fresh pineapple, diced
• ½ lb ripe bananas
• 1 large green apple, peeled, cored and chopped
• 3 tbsp canella (or 1½ tbsp cinnamon)
• 1 tbsp cider vinegar
• Pinch of ground clove
• ¼ tspn ground allspice
• 2 tspn salt
• 1 tbsp piloncillo or brown sugar
• 3 tbsp peanut oil or lard

Preparation and Cooking Instructions :

1. Remove stems and seeds from chilies. Roast chilies in a skillet for 5 minutes. Shake once or twice and do not allow to blacken.
2. Add to the water in a covered pan and simmer on very low heat for 30 minutes to rehydrate.
3. Place chilies, tomatoes and remaining ingredients in a blender or food processor and purée. If necessary, add a little of the soaking liquid. Taste the chili water first; if it is not bitter, use it, otherwise add plain water.
4. Add oil or lard to a high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3 to 4 minutes, stirring constantly.
5. Cooks Note : While this recipe contains bananas and pineapple, other combinations of ripe fruit such as apples and peaches can also be used.