Manchamantel Sauce


1/2 lb. whole dried ancho chiles
2 qt. warm water
1/2 lb. Roma tomatoes
2 cloves garlic, roasted and peeled
1-3/4 cup fresh pineapple, diced
1/2 lb. ripe bananas
1 large green apple, peeled, cored and chopped
1-1/2 t cinnamon
1 T cider vinegar
pinch ground cloves
1/4 t ground allspice
2 t salt
1 T sugar
3 T 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
http://neptune.netimages.com/~chile/recipes.html