| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 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 |
| 1 |
pn |
Ground cloves |
| 1/4 |
ts |
Ground allspice |
| 2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 3 |
tb |
Peanut oil |
INSTRUCTIONS
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)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”