Name: Exotic Tamales - Part 3 of 7 - Manchamantel Sauce
Ingredients: 1/2 c Whole dried ancho chiles; 2 qt 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; 3 tb Canela (or 1-1/2 tablespoons cinnamon); 1 tb Cider vinegar; 1 pn Ground clove; 1/4 ts Ground allspice; 2 ts Salt; 1 tb Piloncillo or brown sugar; 3 tb Peanut oil or lard

Wherever the Holy Spirit dwells, His presence creates a hunger for holiness. His office is to magnify Christ, and it is He who gives the believer a desire to be like Christ. The natural man has no such passion. But in the Christian, the Spirit of God begins to carry out the will of God to make the child of God like the Son of God (Romans 8:29). And He who began this good work in the life of the believer “will carry it on to completion until the day of Christ Jesus” (Philippians 1:6).

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican, Sauce	1	Servings

INGREDIENTS

1/2	c	Whole dried ancho chiles
2	qt	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
3	tb	Canela (or 1-1/2 tablespoons cinnamon)
1	tb	Cider vinegar
1	pn	Ground clove
1/4	ts	Ground allspice
2	ts	Salt
1	tb	Piloncillo or brown sugar
3	tb	Peanut oil or lard

INSTRUCTIONS

Remove stems and seeds from chiles. With a comal or black iron skillet,
roast chiles for 5 minutes. Shake once or twice and do not allow to
blacken. Add to the water in a covered pan and simmer on very low heat for
30 minutes to rehydrate. Place chiles, tomatoes and remaining ingredients
in a blender or food processor and pure. If necessary, add a little of the
soaking liquid. Taste the chile water first; if it is not bitter, use it,
otherwise add plain water.
Add oil or lard to a high-sided pan and heat until almost smoking. Refry
sauce at a sizzle for 3 to 4 minutes, stirring constantly.
Note: Literally, Manchamantel means "tablecloth stainer". This sauce, with
its red chile, is likely to stain a few palates along the way! It is a
classic fruit-and-chile sauce from Central Mexico that goes wonderfully
well with pork and shrimp dishes.
Its natural sweetness, hotness, form and texture is akin to an old-style
Cantonese sweet-and-sour sauce.
While this recipe contains bananas and pineapple, other combinations of
ripe fruit such as apples and peaches can also be used. If you cannot get
CANELA, which is the form of cinnamon commonly used in Mexico, ordinary
cinnamon can be substituted, but cut the amount in half.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #887 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997

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