INGREDIENTS

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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