Recipe - Manchamantel Sauce

One half pound Whole dried Ancho chiles
2 qt Warm water
One half pound Roma tomatoes
2 Cloves garlic; roasted and
peeled
1 Three fourths cup Fresh pineapple; minced
One half pound Ripe bananas
1 lg Green apple; peeled,
cored and chopped
1 One half teaspoon Cinnamon
1 tablespoon Cider vinegar
1 pn Ground cloves
One fourth 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)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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