Title: Manchamantel Sauce
Categories: Spice Condiment
Yield: 1 Servings

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	c	Fresh pineapple, diced
1/2	lb	Ripe bananas
1	lg	Green apple, peeled, cored
		And chopped
1 1/2	ts	Cinnamon
1	tb	Cider vinegar
	pn	Ground cloves
1/4	ts	Ground allspice
2	ts	Salt
1	tb	Sugar
3	tb	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.html

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