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Manchamantel Sauce


1/2 lb. roasted Ancho Chiles
2 quarts of water
1/2 lb. Roma tomatoes
3 garlic cloves, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 lb. ripe bananas
1 large green apple, peeled, cored, and chopped (Pippin or Granny Smith)
3 tsp. canela (or cinnamon)
1 tablespoon apple cider vinegar
pinch of ground clove
1/4 tsp. ground allspice
1 tsp. salt
1 tablespoon sugar

Place tomatoes under broiler for 4 minutes, they will blacken and look not too appetizing. Put all ingredients except oil into blender or food processor and puree. Add liquid if blender balks. Heat pot with oil over high heat. Watch carefully for smoke, not a desired result. Cook liquid ingredients over high heat for 5 minutes stirring frequently.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.