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, .