Manchamantel sauce

1 Servings

Ingredients

Quantity Ingredient
½ pounds Whole dried Ancho chiles
2 quarts Warm water
½ pounds Roma tomatoes
2 Cloves garlic; roasted and peeled
1¾ cup Fresh pineapple; diced
½ pounds Ripe bananas
1 large Green apple; peeled, cored and chopped
1½ teaspoon Cinnamon
1 tablespoon Cider vinegar
1 pinch Ground cloves
¼ teaspoon Ground allspice
2 teaspoons Salt
1 tablespoon Sugar
3 tablespoons Peanut oil

Directions

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@... (Tony Lima)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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